Beef & Pasta Primavera (1993 National Beef Cook-Off Recipe)
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
boneless beef top, cut 1 inch thick |
|
| 8 | ounces |
bow-tie pasta (farfalle)
or rotini, uncooked |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
crushed |
|
| ¼ | teaspoon |
salt
|
|
| 2 ½ | cups |
mixed vegetables
frozen, defrosted |
|
| ½ | cup |
beef stock
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 1 ½ | cups |
cherry tomatoes
cut in half |
|
| ¼ | cup |
basil
fresh, lightly packed, thinly sliced |
*
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
boneless beef top, cut 1 inch thick |
|
| 231.2 | ml/g |
bow-tie pasta (farfalle)
or rotini, uncooked |
|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
crushed |
|
| 1.3 | ml |
salt
|
|
| 591 | ml |
mixed vegetables
frozen, defrosted |
|
| 118 | ml |
beef stock
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 355 | ml |
cherry tomatoes
cut in half |
|
| 59 | ml |
basil
fresh, lightly packed, thinly sliced |
*
|
| 59 | ml |
Parmesan cheese
|
|
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.
