- 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)

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

2.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.

3.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).