Recipe for Beef & Pasta Primavera (1993 National Beef Co

1.00	lb	Boneless beef top sirloin
		Steak, cut 1 inch thick
8.00	oz	Uncooked bowtie or rotini
		Pasta
1.00	tb	Olive oil
2.00		Cloves garlic, crushed
0.25	ts	Salt
2.50	c	(8 ounces) frozen vegetable
		Mixture, defrosted
0.50	c	Ready to serve broth
0.25	ts	Crushed red pepper
1.50	c	Cherry tomatoes, cut in half
0.25	c	Lightly packed fresh basil
		Leaves, thinly sliced
0.25	c	Freshly grated Parmesan
		Cheese

Instructions:
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.
Makes 4 servings (serving size: 1/4 of recipe).
Total preparation and cooking time: 30 minutes

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