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Pepper Steak Pasta

Juicy strips of beef sirloin steak tossed with bell peppers, onions, tomatoes and pasta

Recipe Rating

7 ratings.



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Time:

Hands On: 30 minutes
Total Time: 30 minutes

Servings:

Makes 6 servings (1-2/3 cups each)

Ingredients

  • 8 ounces dry whole grain penne pasta, uncooked
  • 1 pound boneless beef top sirloin steak, cut into thin slices
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper, divided
  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pkg (16 oz each) frozen pepper stir-fry vegetables
  • 2 tablespoons Hunt's® Tomato Paste
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 2 tablespoons La Choy® Lite Soy Sauce
Directions
  1. Cook pasta according to package directions, omitting salt.
  2. Sprinkle steak with salt and 1/4 teaspoon black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add steak; cook and stir until browned. Drain. Remove from skillet; cover to keep warm.
  3. Place remaining 1 tablespoon oil, stir-fry vegetables and tomato paste in skillet; cook and stir 5 minutes. Stir in undrained tomatoes, soy sauce and steak. Reduce heat to low; simmer 5 minutes. Drain pasta. Toss pasta with vegetable mixture and remaining 1/4 teaspoon black pepper.

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milk

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meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
326
% Daily Value*
Total fat
13%
8 g
Saturated fat
9%
2 g
Cholesterol
11%
32 MG
Sodium
20%
480 MG
Carbohydrate
12%
37 g
Dietary fiber
26%
6 g
Sugars
1%
6 g
Protein
48%
24 g
Vitamin A
12%
Vitamin C
22%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet
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