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

1 lb Boneless beef top sirloin

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

Pasta 1 tb Olive oil

2 Cloves garlic, crushed

1/4 ts Salt

2 1/2 c (8 ounces) frozen vegetable

Mixture, defrosted 1/2 c Ready to serve broth

1/4 ts Crushed red pepper

1 1/2 c Cherry tomatoes, cut in half

1/4 c Lightly packed fresh basil

Leaves, thinly sliced 1/4 c Freshly grated Parmesan

Cheese 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 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 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Season with salt. Remove to large bowl; keep warm. 3. 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. Total preparation and cooking time: 30 minutes