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Ingredients
1 Pound round tip steak, cut to 1/8� to 1/4� thick
2 Crushed garlic cloves
1 Teaspoon olive oil
2 Cups uncooked Rotini pasta
1 (10 oz) Package fresh/chopped spinach leaves
1 (14 oz) Can seasoned chunky tomato
1/4 Cup grated Parmesan Cheese
Instructions
Stack steaks and cut lengthwise in half and then crosswise into 1� wide strips. In medium bowl, combine beef, garlic and oil; toss to coat, set aside. Cook pasta according to package directions, adding spinach to water during last minute of cooking. Drain well; do not rinse. Meanwhile heat large skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute or until outside is no longer pink. (Do no overcook) Remove from skillet with slotted spoon; keep warm. In same skillet, add tomatoes and cook over medium-high heat until sauce is thickened. Return beef to skillet and add pasta mixture; heat through, mixing lightly. Stir in 3 tablespoons cheese; garnish with remaining cheese.