Ingredients
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1 teaspoon steak seasoning (spicy flavor)
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2 tablespoons canola oil (divided)
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1 small vidalia onion (sliced thin)
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2 garlic cloves (minced)
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2 (15 1/2 ounce) cans beef broth (low fat and low sodium)
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1 (15 ounce) can tomato sauce
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1/2 lb ditalini (or other long tubular pasta)
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2 zucchini (diced into 1/4 inch cubes)
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2 Italian tomatoes (diced)
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basil (to taste)
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1 lb sirloin steak (cut into 1-inch cubes)
Instructions
- Cut steak into 1-inch cubes.
- Season with the spicy steak seasoning.
- In large non-stick skillet, heat 1 tablespoon of oil over medium-high heat.
- Add steak and cook until browned all over (approximately 3-5 minutes).
- Remove steak to a plate and cover to keep warm.
- Add and heat the remaining 1 tablespoon of oil in skillet.
- Add thinly sliced onion and minced cloves of garlic - saute 5 minutes.
- Add beef broth and tomato sauce and bring to a boil.
- Add pasta and cover skillet.
- Simmer for 8 minutes - stirring often.
- Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes).
- Return steak to skillet and add diced tomatoes.
- Heat everything through for 1 minute.
- Top with basil (to your taste) before serving.