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

 

63

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

Directions

  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 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.

  1. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 45439% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 392mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 17%
Sugars g
Protein 78g
Vitamin A 61% Vitamin C 20%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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