Rigatoni with Sliced Steak and Tomato-Vegetable Sauce

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This substantial dish is a good example of how a small amount of beef can be used to flavor plenty of vegetables, tomatoes, and pasta. If you have fresh herbs on hand, add a little fresh thyme or oregano.

Ingredients

  • ½ pound boneless sirloin steak, well trimmed, about ¾ inch thick
  • ½ cup

Method

  1. Heat a heavy nonstick skillet over medium-high heat until a drop of water evaporates instantly upon contact. Add the steak; brown quickly on both sides, shaking the pan occasionally. Set steak aside on a plate.
  2. Add the onion, carrot, celery, green beans, and water to the skillet, stirring to combine ingredients. Cover and cook over low heat until the vegetables