Pint-Size Beef Sirloin and Pasta
Now here’s a beef steak that’s served up for junior appetites. It’s a complete meal-in-one recipe with all four food groups represented. You can substitute 1 lb (500 g) lean or extra lean ground sirloin or ground beef for the diced steak if you like.
15 Minutes
Now here’s a beef steak that’s served up for junior appetites. It’s a complete meal-in-one recipe with all four food groups represented. You can substitute 1 lb (500 g) lean or extra lean ground sirloin or ground beef for the diced steak if you like.
Heat oil in large skillet over medium-high heat; pan-fry onion, garlic and carrots and salt and pepper to taste, stirring until slightly softened, about 5 minutes. Add diced beef; stir-fry until slightly browned, about 4 minutes.
Add tomato sauce; simmer, stirring occasionally, until carrots are tender, about 8 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until pasta is tender but firm, about 10 minutes. Drain and divide among serving bowls. Top with sauce and Parmesan cheese.
Yields: 8 cups (2 L) cooked pasta, 6 cups (1.5 L) pasta meat sauce.
Excellent source of iron (32% DV) and zinc (57% DV), 25% DV sodium.
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