Beef and Pasta Primavera (1993 National Beef Cook-Off Recipe)
beef, sirloin steak
boneless beef top, cut 1 inch thick
bow-tie pasta (farfalle)
or rotini, uncooked
red pepper flakes
cut in half
fresh, lightly packed, thinly sliced
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.