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
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