Sirloin Tips with Fusilli
By Giant Eagle
Prep Time: 10 min.
Cook Time: 20 min.
Preheat oven to 500°F.
Dice bell peppers into ½-inch dice. Trim the green part off the leek and split lengthwise; then, rinse off any dirt and dice it into ½-inch pieces. Chop the oregano. Cut the beef into 1-inch cubes.
On a foil-lined or non-stick sheet pan, toss the leeks, bell peppers and half the oregano with 2 teaspoons of olive oil, 1 teaspoon of salt and ¼ teaspoon of pepper. Spread out on half the sheet pan. On the other half of the sheet pan, toss the beef cubes with 1 teaspoon of olive oil, 1 teaspoon of salt, ½ teaspoon of pepper and the rest of the oregano. Place in oven and roast for 10-15 minutes, or until lightly browned and internal temperature is at least 145°F.
Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook for 10 minutes. Drain and return to pot.
Add the roasted beef and vegetables along with the tomato basil sauce and simmer over medium heat, stirring, for 2 minutes. Enjoy pasta with a generous sprinkle of Parmesan cheese.
Approximate Nutritional Information (Per serving):
Calories 600, Fat 18g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 95mg, Sodium 2030mg, Total Carbohydrate 60g, Fiber 2g, Sugars 11g, Protein 51g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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