Two Tomato Beef with Pasta

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.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 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)

1

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

2

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.

3

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.

Ingredients

 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)

Directions

1

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

2

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.

3

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.

Two Tomato Beef with Pasta
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