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
Directions
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.
Makes 4 servings (serving size: 1/4 of recipe).
Total preparation and cooking time: 30 minutes
Servings: 4 servings
Beef & Pasta Primavera (1993 National Beef Co Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat; Pasta
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It is possible to follow the history of `recipes` way back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, in the main part, these early records were just primitive hieroglyphic recipes for preparing meals.
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We hope you enjoy this Beef & Pasta Primavera (1993 National Beef Co recipe.
