Beef strips and colorful vegetables team for a stir-fry with a southwestern flavor.
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1 1/2 cups (5 ounces) uncooked dried penne pasta
2 tablespoons Land O Lakes® Butter
12 ounces (3/4 inch thick) boneless sirlion steak, cut into strips
1/4 teaspoon garlic powder
1 Serrano chile pepper, seeded, finely chopped
1/2 cup water
2 tablespoons oyster sauce
1/2 teaspoon instant beef bouillon granules
2 cups broccoli florets
2 cups cauliflower florets
1/2 cup salsa
Cook pasta according to package directions. Drain; keep warm.
Melt butter in 12-inch skillet or wok until sizzling; add steak strips and garlic powder. Cook over medium-high heat, stirring constantly, 5-6 minutes or until lightly browned. Add chile pepper; continue cooking 1-2 minutes or until partially cooked.
Stir in water, oyster sauce and bouillon granules. Add broccoli and cauliflower. Continue cooking 1-2 minutes or until mixture comes to a boil.
Reduce heat to low. Cover; cook 3-4 minutes or until vegetables are crisply tender. Stir in hot cooked pasta and salsa.
Other chile peppers can be substituted or use 2 tablespoons canned chopped mild green chiles.