Italian Beef and Pasta Toss

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• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb tri-tip steak, cut 1/8-inch thick
• 6  ounces  uncooked  vermicelli
• 8  ounces  marinated mushrooms, jarred
• 2  small zucchini or 2  small  yellow squash, thinly sliced
• 1 (14 ounce) can Italian-style stewed tomatoes, undrained
•  grated parmesan cheese (optional)

Directions

1. Cook vermicelli according to package directions; keep warm.
2. Meanwhile remove 1 tablespoon marinade from mushrooms and heat in large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper, as desired. Keep warm.
3. In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6 to 8 minutes or until squash is tender and sauce is slightly thickened.
4. In large serving bowl, combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese, if desired.
5. Tip: If marinated mushrooms are not available, substitute one jar (6 ounces) marinated quartered artichoke hearts; or omit mushrooms and stir-fry beef in 1 tablespoon olive oil and 1 clove crushed garlic.