Ingredients

Units Scale

1 package of refrigerated fettuccine (9 0z)
12 ounces beef sirloin steak or tip (cut and trimmed into thin strips)
2 tablespoons olive oil
1/4 teaspoon crushed red pepper
1 package frozen pepper and onion stir-fry vegetables (drained and thawed)
2 tablespoons balsamic vinegar
1 can chunky Italian-style tomato sauce (15 ounces)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package directions and then drain it well. Return the pasta to the pan, cover, and keep warm.

2. Combine steak strips and the ¼ teaspoon crushed red pepper. Set aside.

3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Next, add the thawed vegetables stir-fry for 2 to 3 minutes until crisp-tender.

4. Carefully add balsamic vinegar and toss to coat. Remove from skillet, cover, and keep warm.

5. Heat the remaining 1 tablespoon of oil in the same skillet. Add beef and stir-fry for 2 to 3 minutes or until desired doneness.

6. Stir in tomato sauce and heat through.

7. Toss beef mixture with pasta and vegetables. Makes four servings.