Italian Recipes - Quick Italian Pepper Steak

Ingredients       

• 1 9-ounce package refrigerated fettuccine

• 12 ounces boneless beef top sirloin steak, cut into thin bite-size strips

• 1/4 teaspoon crushed red pepper

• 2 tablespoons olive oil

• 1 16-ounce package frozen (yellow, green, and red) pepper and onion stir-fry vegetables, thawed and well drained

• 2 tablespoons baisamic vinegar

• 1 14 1/2-ounce can diced tomatoes with garlic, basil, and oregano

• 2 tablespoons pine nuts, toasted (optional)

• Crushed red pepper (optional)

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Method:

1. Prepare pasta according to package directions. Drain well. Return to hot saucepan; cover and keep warm.

2. Meanwhile, in a medium bowl combine beef and the 1/4 teaspoon crushed red pepper; set aside.

3. In a large skillet heat 1 tablespoon of the olive oil over medium heat; add thawed stir-fry vegetables. Stir-fry for 2 to 3 minutes or until crisp tender. Carefully add balsamic vinegar; toss to coat. Remove from skillet. Cover and keep warm.

4. Heat remaining 1 tablespoon olive oil in the same skillet; add beef. Cook and stir for 2 to 3 minutes or until desired doneness. Add tomatoes; heat through.

5. Toss beef mixture with pasta and vegetables. Sprinkle with pine nuts. If desired, pass additional crushed red pepper.