Savory Beef Steak and Pasta

Savory Beef Steak and Pasta

Total preparation and cooking time: 25 minutes

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1-1/2 cups uncooked corkscrew pasta
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon water
2 cups (8 ounces) frozen cut green beans
1/2 cup jarred beef gravy

Cook pasta according to package directions; drain. Keep warm.

Meanwhile stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef and garlic. Season with salt and pepper.

Heat water in same skillet until hot. Add beans; cook 4 to 5 minutes or until tender, stirring occasionally. Stir in gravy, then pasta; heat through. Return beef to skillet; toss to combine.

Makes 4 servings.

Nutrition information per serving: 312 calories; 30 g protein; 30 g carbohydrate; 7 g fat; 499 mg sodium; 69 mg cholesterol; 5.9 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 4.3 mg iron; 6.6 mg zinc.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.

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