1 lb boneless beef top sirloin
1 steak, cut 1 inch thick
8 oz uncooked bowtie or rotini
1 pasta
1 tbsp olive oil
2 cloves garlic, crushed
1/4 tsp salt
2 1/2 cup (8 ounces) frozen vegetable
1 mixture, defrosted
1/2 cup ready to serve broth
1/4 tsp crushed red pepper
1 1/2 cup cherry tomatoes, cut in half
1/4 cup lightly packed fresh basil
1 leaves, thinly sliced
1/4 cup freshly grated parmesan
1 cheese
A Recipe for
Beef & Pasta Primavera (1993 National Beef
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This Recipe for Beef & Pasta Primavera (1993 National Beef is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Beef & Pasta Primavera (1993 National Beef from the recipe cookbook of Recipes-to-go (Ethnic)
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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
Serves: 4
Beef & Pasta Primavera (1993 National Beef Recipe brought to you by Recipes To-Go