Beef and pasta primavera(1993 national beef cook-off recip

1       lb           Boneless beef top sirloin
                        Steak, cut 1 inch thick
   8       oz           Uncooked bowtie or rotini
                        Pasta
   1       tb           olive oil
   2                    Cloves garlic, crushed
     1/4   ts           Salt
   2 1/2   c            (8 ounces) frozen vegetable
                        Mixture, defrosted
     1/2   c            Ready to serve broth
     1/4   ts           Crushed red pepper
   1 1/2   c            Cherry tomatoes, cut in half
     1/4   c            Lightly packed fresh basil
                        Leaves, thinly sliced
     1/4   c            Freshly grated Parmesan
                        Cheese

  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.
  Total preparation and cooking time: 30 minutes