Beef & Pasta Primavera(1993 National Beef Cook-Off Recip

This recipe earned its spot in the 1993 National Beef Cook-Off, and the 30-minute timing makes it clear why. Thin-sliced sirloin stir-fried with garlic, tossed with bow-tie pasta, halved cherry tomatoes, mixed vegetables, fresh basil, and freshly grated Parmesan. It’s fast, colorful, and packed with flavor.

Slicing the sirloin ⅛ inch thick is what makes the two-minute stir-fry possible. Thin strips cook through quickly at high heat, developing a seared exterior while staying tender inside. Cooking in two batches prevents crowding, which would steam the beef instead of searing it.

The vegetables get warmed in beef broth with crushed red pepper flakes, which adds just enough heat to make things interesting without dominating. Tossing everything together with the hot pasta, fresh tomatoes, and basil at the end keeps the tomatoes bright and the basil fragrant.

A quarter cup of freshly grated Parmesan on top melts into the warm pasta and ties all the flavors together.

Kitchen Tips

• Cut the steak against the grain for the most tender strips. With the grain gives you chewy, stringy pieces
• Don’t overcook the beef. One to two minutes is all it needs. Pull it while the center is still slightly pink
• Use cherry tomatoes instead of regular. They hold their shape better and burst with concentrated sweetness
• Have everything prepped before you start. This recipe moves fast

Variations

• Chicken primavera: Swap sirloin for sliced chicken breast for a lighter protein
• Pesto toss: Replace the basil and Parmesan with 2 tablespoons of pesto stirred in at the end
• Grilled vegetable version: Use fresh grilled zucchini, peppers, and asparagus instead of frozen mixed vegetables