Italian Beef Stir-Fry

8 servings (1 1/4 cups each)


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8 ounces dry pasta, uncooked
4 tablespoons Pure Wesson Vegetable Oil, divided
1 pound lean boneless beef top sirloin steak, cut into thin slices
1 large onion, chopped (1 large = about 1 cup)
1 package (16 oz each) frozen Italian green beans, thawed
1 can (14.5 oz each) Hunt's Diced Tomatoes with Roasted Garlic, undrained
2 tablespoons Hunt's Tomato Paste
1 tablespoon Italian seasoning


Hands On: 10 minutes
Total: 30 minutes

1. Cook pasta according to package directions.

2. Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add steak; cook until steak slices are no longer pink in centers, stirring occasionally. Drain. Remove from skillet; cover to keep warm.

3. Add the remaining 2 tablespoons oil, the onions and green beans; stir. Cook until onions are tender, stirring occasionally. Stir in tomatoes with their liquid, the tomato paste, Italian seasoning and steak. Reduce heat to low; simmer 5 minutes. Drain pasta. Serve topped with the steak mixture.

Created date

November 2008