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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 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
Method
- Hands On: 10 minutes
- Total: 30 minutes
- Cook pasta according to package directions.
- 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.
- 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.
