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

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