Beef and Pasta Primavera (1993 National Beef Cook-Off Recipe)

30 minutes Prep: 20 minutes Cook: 10 minutes

454 calories per serving view nutrition facts

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1	pound	sirloin steak	boneless beef top, cut 1 inch thick
8	ounces	pasta, bow-tie	or rotini, uncooked
1	tablespoon	olive oil
2	cloves	garlic	crushed
1/4	teaspoon	salt
2 1/2	cups	mixed vegetables	frozen, defrosted
1/2	cup	beef broth
1/4	teaspoon	red pepper flakes	crushed
1 1/2	cups	cherry tomatoes	cut in half
1/4	cup	basil	fresh, lightly packed, thinly sliced
1/4	cup	parmesan, parmigiano-reggiano cheese, grated

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.

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Serving Size 304g

Amount per Serving

Calories 454 39% of calories from fat