Beef Strips With Vermicelli
Ingredients
8 ounces boneless beef top round steak
4 ounces packaged dried vermicelli or spaghetti
1 tablespoon cooking oil
1 medium onion, chopped (1/2 cup)
1 14-1/2-ounce can tomato wedges
1 9-ounce package frozen Italian-style green beans or cut green beans
1 4-ounce can sliced mushrooms, drained
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/2 teaspoon fennel seed, crushed (optional)
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
Grated Parmesan cheese (optional)
Directions
1. Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, for sauce, heat oil in a large skillet or wok over medium-high heat. Add meat and onion. Stir-fry for 2 to 3 minutes or until done.
4. Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed (if desired), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently. Stir in Parmesan cheese.
5. Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. If desired, sprinkle with additional Parmesan cheese. Makes 4 main-dish servings.
8 ounces boneless beef top round steak
4 ounces packaged dried vermicelli or spaghetti
1 tablespoon cooking oil
1 medium onion, chopped (1/2 cup)
1 14-1/2-ounce can tomato wedges
1 9-ounce package frozen Italian-style green beans or cut green beans
1 4-ounce can sliced mushrooms, drained
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/2 teaspoon fennel seed, crushed (optional)
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
Grated Parmesan cheese (optional)
Directions
1. Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, for sauce, heat oil in a large skillet or wok over medium-high heat. Add meat and onion. Stir-fry for 2 to 3 minutes or until done.
4. Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed (if desired), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently. Stir in Parmesan cheese.
5. Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. If desired, sprinkle with additional Parmesan cheese. Makes 4 main-dish servings.