Beef & Pasta Primavera (1993 National Beef Cook-Off Recipe)
Submitted by Buzzz
Stir-fried sirloin strips tossed with bow-tie pasta, cherry tomatoes, fresh basil, and Parmesan. This 1993 National Beef Cook-Off recipe is a 30-minute weeknight winner.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis recipe earned its spot in the 1993 National Beef Cook-Off for good reason.
Thin-sliced sirloin gets a fast sear with garlic, then gets tossed with bow-tie pasta, crisp-tender vegetables, juicy cherry tomatoes, and ribbons of fresh basil.
A hit of red pepper flakes wakes everything up, and a shower of grated Parmesan pulls it all together.
It’s the kind of dish that looks like you spent an hour in the kitchen but only took 30 minutes.
Chef Tips
- Slice the sirloin into thin strips against the grain for the most tender bite.
- Cook the beef in two batches so the pan stays hot enough to sear, not steam.
- Keep the vegetables crisp-tender. Overcooking them kills the whole “primavera” vibe.
- Toss everything together right before serving so the pasta stays bouncy and the basil stays bright.
Ingredients
Directions
Cook pasta according to package directions. Keep warm.
Meanwhile trim fat from beef steak. Cut steak lenghwise in half and then crosswise into ⅛ inch thick strips.
In large nonstick skillet, heat oil over medium-high heat until hot.
Add beef and garlic (½ 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.
- 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.
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