Beef and Pasta Primavera
1993 National Beef Cook-Off Recipe
Makes 4 servings

1 pound boneless beef top sirloin steak, cut 1 inch thick
8 ounces uncooked bowtie or rotini pasta
1 Tablespoon olive oil
2 large cloves garlic, crushed
1/4 teaspoon salt
2 1/2 cups (8 ounces) frozen vegetable mixture, defrosted
1/2 cup ready to serve broth
1/8 to 1/4 teaspoon crushed red pepper
1 1/2 cups cherry tomatoes, cut in half
1/4 cup lightly packed fresh basil leaves, thinly sliced
1/4 cup freshly grated 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 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Season with salt. Remove to large bowl; keep warm.

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.