Two Tomato Beef With Pasta

Buy ready-cut Stir-fry Strips at the meat counter to get this Mediterranean flavoured stir-fry recipe on the table faster than ever. If you can’t find strips ready-cut, just ask the meat counter staff to cut them for you from any Beef Grilling Steak. Serve with some warm garlic bread


  • 6 dry-packed sun-dried tomatoes
  • 1 lb (500 g) Beef Stir-fry Strips or Beef Grilling Steak, cut into 2-inch (5 cm) long strips, ⅛-inch (3 mm) thick
  • 3 cloves garlic, minced
  • ½ small red onion, sliced
  • 1 medium zucchini, sliced
  • 4 fresh plum tomatoes, chopped
  • ½ cup(s) (125 mL) chopped fresh basil (or 1-½ tsp/7 mL dried basil)
  • ¼ tsp (1 mL) Salt and pepper
  • 12 oz (375 g) dry penne pasta, cooked (about 4 cups/1 L)
  • Freshly grated Parmesan cheese (optional)

Cover dried tomatoes with boiling water in bowl; let stand for 5 minutes. Drain and cut into strips.

Stir-fry  beef strips and garlic in 2 batches, 1 minute per side, in large deep lightly oiled nonstick skillet over high heat until beef is browned but still pink inside. Remove from pan. In same skillet, cook sun-dried tomatoes, onion and zucchini over medium-high heat until softened, about 2 minutes.

Add chopped tomatoes; stir-fry for 2 minutes. Return beef with juices to skillet along with basil and salt and pepper to taste; mix well and heat through briefly. Toss with hot cooked pasta. Serve immediately with Parmesan cheese, if desired.

Cook’s Notes

For a cooking short-cut, use leftover cooked pasta (any shape).

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