Two Tomato Beef with Pasta

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junio 23, 2015

Buy ready-cut Stir-fry Strips at the meat counter to get this Mediterranean flavoured stir-fry recipe on the table faster than ever. If you can't find strips ready-cut, just ask the meat counter staff to cut them for you from any Beef Grilling Steak. Serve with some warm garlic bread.
[timer length=10]10 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Productos: 4 Servings


6 dry-packed sun-dried tomatoes

1 lb (500 g) Beef Stir-fry Strips or Beef Grilling Steak, cut into 2-inch (5 cm) long strips, ⅛-inch (3 mm) thick

3 cloves garlic, minced

½ small red onion, sliced

1 medium zucchini, sliced

4 fresh plum tomatoes, chopped

½ cup (125 mL) chopped fresh basil (or 1-½ tsp/7 mL dried basil)

¼ tsp (1 mL) Salt and pepper

12 oz (375 g) dry penne pasta, cooked (about 4 cups/1 L)

Freshly grated Parmesan cheese (optional)


Cover dried tomatoes with boiling water in bowl; let stand for 5 minutes. Drain and cut into strips.

Stir-fry beef strips and garlic in 2 batches, 1 minute per side, in large deep lightly oiled non-stick skillet over high heat until beef is browned but still pink inside. Remove from pan. In same skillet, cook sun-dried tomatoes, onion and zucchini over medium-high heat until softened, about 2 minutes.

Add chopped tomatoes; stir-fry for 2 minutes. Return beef with juices to skillet along with basil and salt and pepper to taste; mix well and heat through briefly. Toss with hot cooked pasta. Serve immediately with Parmesan cheese, if desired.

Cook’s Notes: For a cooking short-cut, use leftover cooked pasta (any shape).


Información nutricional

Proteínas27 g
Grasas Totales5 g
Total Carbohydrates58 g