Originally created 01/29/97

Quick cooking: Beef and pasta with tomato-spinach sauce



Beef round tip steaks are sometimes called sandwich steaks. They are perfect for stir-frying; they cook in about one minute.

Beef and Pasta with Tomato-Spinach Sauce is ready in just 30 minutes. Simply cut the round tips into strips, toss with garlic and oil, then stir-fry. To save time, cook the spinach with rotini pasta. Just add the spinach during the last minute of cooking.

Toss canned seasoned tomatoes with the beef, pasta and spinach, then stir in some grated Parmesan cheese. Serve with garlic toast and fresh fruit.

Beef & Pasta with Tomato-Spinach Sauce

Total preparation and cooking time: 30 minutes

1 pound beef round tip steaks, cut - to ¬-inch thick

2 cloves garlic, crushed

2 teaspoons olive oil

2 cups uncooked rotini (spiral-shaped) pasta

10-ounce package fresh spinach leaves, stems removed, coarsely chopped

14- to 14-1/2 ounce can seasoned chunky tomatoes for pasta, undrained

1/4 cup grated Parmesan cheese

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. In medium bowl, combine beef, garlic and oil; toss to coat. Set aside.

Cook pasta according to package directions, adding spinach to water during last minute of cooking. Drain well; do not rinse.

Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add beef, one-half at a time, and stir-fry 1 minute or until outside surface is no longer pink. Do not overcook. Remove from skillet with slotted spoon; keep warm.

In same skillet, add tomatoes and cook over medium-high heat until thickened. Return beef to skillet and add pasta mixture; heat through, mixing lightly. Stir in 3 tablespoons cheese; garnish with remaining cheese. Makes 4 servings.

Nutrition facts per serving: 408 cal., 35 g pro., 42 g carbo., 11 g fat, 6.3 mg iron, 669 mg sodium, 73 mg chol.

Recipe from: National Cattlemen's Beef Association