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Italian Beef &
Pasta Toss |
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Serves 4
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1 |
lb. beef
tri-tip or
sirloin steak |
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6 |
oz. uncooked
vermicelli, or
angelhair
pasta |
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1 |
jar (8 oz.)
marinated
mushrooms |
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salt and
pepper, to
taste |
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2 |
small yellow
squash or
zucchini, cut
crosswise into
1/4-inch
slices |
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1 |
can (14-1/2
oz.)
Italian-style
stewed
tomatoes,
un-drained |
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grated
Parmesan
cheese |
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Cook
vermicelli
according to
package
directions;
keep warm. |
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Meanwhile
remove 1 Tbsp.
marinade from
jar of
mushrooms and
heat in large
nonstick
skillet over
medium-high
heat until
hot. |
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Add beef, half
at a time, and
stir-fry 1-2
minutes or
until outside
surface is no
longer pink.
(Do not
overcook.)
Remove from
skillet with
slotted spoon;
season with
salt and
pepper. Keep
warm. |
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In same
skillet,
combine
mushrooms with
remaining
marinade,
squash and
tomatoes. Cook
over
medium-high
heat 6-8
minutes or
until squash
is tender and
sauce is
slightly
thickened. |
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Combine pasta,
beef and
vegetable
mixture; mix
lightly.
Garnish with
cheese. |
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