Italian Beef Stir-Fry

• 8 ounces dry pasta, uncooked
• 4 tablespoons Pure Wesson Vegetable Oil, divided
• 1 pound lean boneless beef top sirloin steak, cut into thin slices
• 1 large onion, chopped (1 large = about 1 cup)
• 1 package (16 oz each) frozen Italian green beans, thawed
• 1 can (14.5 oz each) Hunt's Diced Tomatoes with Roasted Garlic, undrained
• 2 tablespoons Hunt's Tomato Paste
• 1 tablespoon Italian seasoning

1. Hands On: 10 minutes
2. Total: 30 minutes
3. Cook pasta according to package directions.
4. Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add steak; cook until steak slices are no longer pink in centers, stirring occasionally. Drain. Remove from skillet; cover to keep warm.
5. Add the remaining 2 tablespoons oil, the onions and green beans; stir. Cook until onions are tender, stirring occasionally. Stir in tomatoes with their liquid, the tomato paste, Italian seasoning and steak. Reduce heat to low; simmer 5 minutes. Drain pasta. Serve topped with the steak mixture.

pasta, vegetable oil, onion, frozen italian green beans, tomatoes, italian seasoning

Taken from www.myrecipes.com/recipe/italian-beef-stir-fry (may not work)