This recipe for basil-beef Asian pasta stir-fry is from the National Beef Cook-Off.
1 pound beef round tip center steaks, cut 1 inch thick
2 cups uncooked multi-grain penne pasta
2 tablespoons fresh lemon juice
3 tablespoons sweet chili sauce
4 teaspoons olive oil, divided
1 thinly sliced red bell pepper
1/2 cup packed, thinly sliced fresh basil leaves
1/3 cup sliced almonds, toasted
1/4 cup crumbled goat cheese
Basil sprigs
Cook pasta according to package directions. Set aside; keep warm.
Meanwhile, cut beef steaks crosswise into 1/4 inch thick strips; set aside.
Combine lemon juice, chili sauce and 1 teaspoon olive oil in small bowl; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with 1 teaspoon oil and remaining beef.
Heat remaining 1 teaspoon oil in same skillet over medium high heat until hot. Add bell pepper; cook and stir 1 to 2 minutes. Return beef to skillet. Add basil and chili sauce mixture; cook and stir until sauce is thickened and bubbly. Stir in cooked pasta; cook 1 minute or until heated through. Serve sprinkled with almonds and goat cheese. Garnish each serving with basil sprig.
Makes 4 servings. Total preparation and cooking time is 35 minutes.
The Link LonkAugust 12, 2020 at 03:43AM
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CattleWomen’s Corner: Basil-beef Asian pasta stir-fry recipe - Red Bluff Daily News
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