1 pound cut 1/8 to 1/4 thick Round Tip steak
2 crushed garlic cloves
2 teaspoons olive oil
2 cups uncooked rotini pasta
1 package 10 oz. fresh/chopped spinach leaves
1 can 14oz. seasoned chunky tomato
1/4 cup grated Parmesan Cheese
Stack beef steaks; cut lengthwise in half and then crosswise
into 1 inch 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.
Makes 4 servings