Beef and Pasta Primavera

Ingredients:
  • 1 lbs Boneless beef top sirloin steak; cut 1" thick
  • 8 oz. Uncooked farfalle; (bowtie pasta)
  • 1 Tbsp Olive oil
  • 2 lg Garlic cloves; crushed
  • 1/4 tsp Salt
  • 2-1/2 cup Frozen vegetable mixture; defrosted, (8 oz.)
  • 1/2 cup Ready-to-serve beef broth
  • 1/8 tsp Crushed red pepper
  • 1-1/2 cup Cherry tomatoes; cut in half
  • 1/4 cup Lightly pakced fresh basilleaves; thinly sliced
  • 1/4 tsp Freshly rated Parmesancheese
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Preparation:

Cook pasta according to package directions. Keep warm. Meanwhile trim fat from beef steak. Cut steak lengthwise 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 1-2 minutes or until outside surface is no longer pink. (Do not overcook).

Season with salt. Remove to a large bowl; keep warm. In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3-4 minutes or until vegetables are crsip-tender.

Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:






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