Mary & Martha's Kitchen Recipe

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

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<h1>Beef and Pasta Primavera (1993 National Beef Cook-Off Recipe</h1> <h2>Recipe</h2><p> <P>1 lb Boneless beef top sirloin <P>Steak, cut 1 inch thick 8 oz Uncooked bowtie or rotini <P>Pasta 1 tb Olive oil <P>2 Cloves garlic, crushed <P>1/4 ts Salt <P>2 1/2 c (8 ounces) frozen vegetable <P>Mixture, defrosted 1/2 c Ready to serve broth <P>1/4 ts Crushed red pepper <P>1 1/2 c Cherry tomatoes, cut in half <P>1/4 c Lightly packed fresh basil <P>Leaves, thinly sliced 1/4 c Freshly grated Parmesan <P>Cheese 1. Cook pasta according to package directions. Keep warm. <P>2. Meanwhile trim fat from beef steak. Cut steak lenghwise in half <P>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 <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Beef_and_Pasta_Primavera_(1993_National_Beef_Cook-Off_Recipe/15732/' title='Beef and Pasta Primavera (1993 National Beef Cook-Off Recipe Recipe'>Beef and Pasta Primavera (1993 National Beef Cook-Off Recipe Recipe</a></div>

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