Ingredients Jump to Instructions ↓

  1. 1 9-ounce package refrigerated fettuccine

  2. 12 ounces boneless beef top sirloin steak, cut into thin bite-size strips

  3. 1/4 teaspoon crushed red pepper

  4. 2 tablespoons olive oil

  5. 1 16-ounce package frozen (yellow, green, and red) pepper and onion stir-fry vegetables, thawed and well drained

  6. 2 tablespoons baisamic vinegar

  7. 1 14 1/2-ounce can diced tomatoes with garlic, basil, and oregano

  8. 2 tablespoons pine nuts, toasted

  9. Crushed red pepper

Instructions Jump to Ingredients ↑

  1. Method :

  2. Prepare pasta according to package directions. Drain well. Return to hot saucepan; cover and keep warm.

  3. Meanwhile, in a medium bowl combine beef and the1/4 teaspoon crushed red pepper; set aside.

  4. In a large skillet heat 1 tablespoon of the olive oil over medium heat; add thawed stir-fry vegetables. Stir-fry for 2 to 3 minutes or until crisp tender. Carefully add balsamic vinegar; toss to coat. Remove from skillet. Cover and keep warm.

  5. Heat remaining 1 tablespoon olive oil in the same skillet; add beef. Cook and stir for 2 to 3 minutes or until desired doneness. Add tomatoes; heat through.

  6. Toss beef mixture with pasta and vegetables. Sprinkle with pine nuts.

  7. If desired, pass additional crushed red pepper.


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