Ingredients
1 1/2 cups uncooked corkscrew pasta
1 pound Pleasant Valley Beef Top Round, 1/8″ – 1/4″ inch thick
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon water
2 cups (8 ounces) frozen cut green beans
1/2 cup jarred beef gravy
Directions
- Cook pasta according to package directions. Drain. Keep warm.
- Cut meat lengthwise in half, the crosswise into 1-ince wide strips.
- Spray large nonstick skillet with cooking spray. Heat overmedium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef and garlic. Season with salt and pepper.
- Heat water in same skillet until hot. Add beans; cook 4 to 5 minutes or until tender, stirring occasionally. Stir in gravy, then pasta; heat through. Return beef to skillet; toss to combine.
Makes 4 servings.
This recipe compliments of the National Cattlemen’s Beef Association.