Beef & Pasta Primavera (1993 National Beef Co Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless beef top sirloin,
Steak, cut 1 inch thick
8 ounce: Uncooked bowtie or rotini,
Pasta,
1 tbsp: Olive oil,
2 Cloves: garlic, crushed
1/4 tsp: Salt,
2 1/2 cup: , (8 ounces) frozen vegetable
Mixture, defrosted
1/2 cup: Ready to serve broth,
1/4 tsp: Crushed red pepper,
1 1/2 cup: Cherry tomatoes, cut in half
1/4 cup: Lightly packed fresh basil,
Leaves, thinly sliced
1/4 cup: Freshly grated Parmesan,
Cheese,
Directions:
1. Cook pasta according to package directions. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lenghwise in half
and then crosswise into 1/8-inch thick strips. In large nonstick
skillet, heat oil over medium-high heat until hot. Add beef and
garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until
outside surface is no longer pink. (Do not overcook.) Season
with salt. Remove to large bowl; keep warm.
3. In same skillet, combine vegetable mixture, beef broth and red
pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.
Add vegetable mixture, pasta, tomatoes and basil to beef; toss to
combine. Sprinkle with cheese; serve immediately.
Makes 4 servings (serving size: 1/4 of recipe).
Total preparation and cooking time: 30 minutes
Source from luhu.jp
2. Meanwhile trim fat from beef steak. Cut steak lenghwise in half
and then crosswise into 1/8-inch thick strips. In large nonstick
skillet, heat oil over medium-high heat until hot. Add beef and
garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until
outside surface is no longer pink. (Do not overcook.) Season
with salt. Remove to large bowl; keep warm.
3. In same skillet, combine vegetable mixture, beef broth and red
pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.
Add vegetable mixture, pasta, tomatoes and basil to beef; toss to
combine. Sprinkle with cheese; serve immediately.
Makes 4 servings (serving size: 1/4 of recipe).
Total preparation and cooking time: 30 minutes
Source from luhu.jp