Recipe - Beef And Pasta Primavera

1 pound Boneless beef top sirloin
steak; cut 1" thick
8 ounce Uncooked farfalle; (bowtie
pasta)
1 tablespoon Olive oil
2 lg Garlic cloves; crushed
One fourth teaspoon Salt
2 One half cup Frozen vegetable mixture;
defrosted, (8 oz.)
One half cup Readytoserve beef broth
1/8 teaspoon Crushed red pepper
1 One half cup Cherry tomatoes; cut in half
One fourth cup Lightly pakced fresh basil
leaves; thinly cut or sliced up
One fourth teaspoon Freshly rated Parmesan
cheese

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 mediumhigh
heat until hot. Add beef and garlic (One half at a time) and stirfry 12
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 34 minutes or
until vegetables are crsiptender. Add vegetable mixture, pasta, tomatoes
and basil to beef; toss to combine. Sprinkle with cheese; serve
immediately. Makes 4 servings.

Recipe by: North Carolina Cattlemen's Beef Council

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Feb 25, 1998