Buy ready-cut Stir-fry Strips at the meat counter to get this Mediterranean flavoured stir-fry 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 |
| Half |
small red onion, sliced |
| 1 |
medium zucchini, sliced |
| 4 |
fresh plum tomatoes, chopped |
| ½ cup (125 mL) |
chopped fresh basil (or 1-½ tsp/7 mL dried basil) |
| |
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).