INGREDIENTS
- 1 (9 ounce) package refrigerated fettuccine
- 12 ounces beef top sirloin steak, trimmed and cut into thin bite-size strips
- ¼ teaspoon crushed red pepper
- 2 Tablespoons olive oil
- 1 (16 ounce) package frozen pepper and onion stir-fry vegetables, thawed and well drained
- 2 tablespoons balsamic vinegar
- 1 (15 ounce) can chunky Italian-Style tomato sauce
DIRECTION
- Cook pasta according to the instructions given on the package, drain well.
- Return pasta to pan, cover the pan and keep it warm.
- Mix steak strips with the ¼ teaspoon crushed red pepper. Mix well and put it aside.
- In a large skillet heat 1 tablespoon of olive oil over medium heat.
- Add thawed vegetables and stir-fry for about 2 to 3 minutes until crisp-tender.
- Carefully add balsamic vinegar in it, toss well to coat the vegetables properly.
- Remove from skillet, cover it and keep it warm.
- Heat the remaining 1 tablespoon of oil in the same skillet.
- Add beef and stir-fry for about 2 to 3 minutes or until desired doneness.
- Stir in tomato sauce and heat thoroughly.
- Toss beef mixture with pasta and vegetables. Mix well.
- Makes 4 servings.
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