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Beef And Pasta Primavera (1993 National Beef Cook-Off Recip

An italian recipe for Beef And Pasta Primavera (1993 National Beef Cook-Off Recip, made with Olive Oil, Garlic Crushed, Salt, Ready To Serve Broth, and Red Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 clove
• 1/4 tsp
• 1/2 cup
• 1/4 tsp
• 1 1/2 cup

Method (preview)

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   RecipeSource: Beef And Pasta Primavera (1993 National Beef Cook-Off Recip

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   Amount Measure Ingredient -- Preparation Method

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   1 lb Boneless beef top sirloin

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   Steak, cut 1 inch thick 8 oz Uncooked bowtie or rotini

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   Pasta 1 tb Olive oil

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   Leaves, thinly sliced 1/4 c Freshly grated Parmesan

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   1. Cook pasta according to package directions. Keep warm.

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   Meanwhile trim fat from beef steak.

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   Cut steak lenghwise in half and then crosswise into 1/8-inch thick strips.

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    In large nonstick skillet, heat oil over medium-high heat until hot.

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    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.

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    Remove to large bowl; keep warm.

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    3. In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.

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    Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately.

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    Total preparation and cooking time: 30 minutes