Beef and Pea Pod Stir-Fry
INGREDIENTS:
1 lb Boneless beef top sirloin
-steak; cut 1" thick
8 oz Uncooked farfalle; (bowtie
-pasta)
1 tb Olive oil
2 lg Garlic cloves; crushed
1/4 ts Salt
2 1/2 c Frozen vegetable mixture;
-defrosted, (8 oz.)
1/2 c Ready-to-serve beef broth
1/8 ts Crushed red pepper
1 1/2 c Cherry tomatoes; cut in half
1/4 c Lightly pakced fresh basil
-leaves; thinly sliced
1/4 ts Freshly rated Parmesan
-cheese
1 lb Boneless beef top sirloin
-steak; cut 1" thick
8 oz Uncooked farfalle; (bowtie
-pasta)
1 tb Olive oil
2 lg Garlic cloves; crushed
1/4 ts Salt
2 1/2 c Frozen vegetable mixture;
-defrosted, (8 oz.)
1/2 c Ready-to-serve beef broth
1/8 ts Crushed red pepper
1 1/2 c Cherry tomatoes; cut in half
1/4 c Lightly pakced fresh basil
-leaves; thinly sliced
1/4 ts Freshly rated Parmesan
-cheese
Cook pasta according to package directions. Keep warm. Meanwhile trim fat from beef steak. Cut steak lengthwise 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 1-2 minutes or until outside surface is no longer pink. (Do not overcook). Season with salt. Remove to a large bowl; keep warm. In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3-4 minutes or until vegetables are crsip-tender. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately. Makes 4 servings.