1 lb. beef tri-tip or sirloin steak
6 oz. uncooked vermicelli, or anglehair pasta
1 jar (8 oz.) marianted mushrooms
– salt and pepper, to taste
2 small yellow squash or zucchini, cut crosswise into 1/4-inch slices
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
– grated Parmesan cheese
Recipe Directions
Cook vermicelli according to package directions; keep warm.
Meanwhile remove 1 Tbsp. marinade from jar of mushrooms and heat in large nonstick skillet over medium-high heat until hot.
Add beef, half at a time, and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper. Keep warm.
In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6-8 minutes or until squash is tender and sauce is slightly thickened.
Combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese.
Serves 4
