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

 
        BEEF AND PASTA PRIMAVERA (1993 NATIONAL BEEF COOK-OFF RECIP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Pasta
                 Main dish                        Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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