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Out West Beef And Pasta

pasta, beef - other

1 pound fast-fry steak; or
stir-fry beef strips
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
2 tablespoons vegetable oil
2 onions; sliced
1 each sweet green and red pepper; sliced
1-1/2 cups beef stock
1/2 teaspoon pepper
1/4 teaspoon salt
4 teaspoons cornstarch
1/2 cup frozen corn kernels
4 cups farfalle (bow-tie pasta)

If using fast-fry steak, trim any fat and slice across the grain into thin 2-inch long strips. In bowl, toss together steak, chili powder and oregano. In large skillet, heat 2 teaspoons of the oil over medium-high heat; stirfry steak, in batches and using some of the remaining oil as necessary, for 2 minutes or until browned but still pink inside. Transfer to plate. Add remaining oil to pan; cook onions over medium heat, stirring often, for 5 minutes or until softened. Add green and red peppers; cook, stirring often, for 5 minutes or until tender-crisp. Stir in stock, pepper and salt; bring to boil. Reduce heat to medium. Stir cornstarch with 2 tablespoons cold water; stir into pan and cook, stirring, for 2 minutes or until thickened and glossy. Stir in corn and beef along with any accumulated juices until glazed and hot. Meanwhile, in pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Add beef mixture; toss to coat.

Contributor: Canadian Living - April, 1998

Yield: 4 servings

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