Italian Beef and Pasta Toss

Name: Italian Beef and Pasta Toss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb tri-tip steak, cut 1/8-inch thick; 6 ounces uncooked vermicelli; 8 ounces marinated mushrooms, jarred; 2 small zucchini or 2 small yellow squash, thinly sliced; 1 (14 ounce) can Italian-style stewed tomatoes, undrained; grated parmesan cheese (optional)

Submitted by Lizzie_Rodriquez

".."

Download

Ready In:: 35mins
Ingredients:: 6
Serves:: 4

ingredients

1 lb tri-tip steak, cut 1/8-inch thick
6 ounces uncooked vermicelli
8 ounces marinated mushrooms, jarred
2 small zucchini or 2 small yellow squash, thinly sliced
1 (14 ounce) can Italian-style stewed tomatoes, undrained
grated parmesan cheese (optional)

directions

Cook vermicelli according to package directions; keep warm.
Meanwhile remove 1 tablespoon marinade from mushrooms and heat in large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper, as desired. Keep warm.
In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6 to 8 minutes or until squash is tender and sauce is slightly thickened.
In large serving bowl, combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese, if desired.
Tip: If marinated mushrooms are not available, substitute one jar (6 ounces) marinated quartered artichoke hearts; or omit mushrooms and stir-fry beef in 1 tablespoon olive oil and 1 clove crushed garlic.