Italian Beef and Pasta Toss

• 1 lb tri-tip steak, cut 1/8-inch thick
• 6 ounces uncooked vermicelli
• 8 ounces marinated mushrooms, jarred
• 2 small zucchini or 2 small yellow squash, thinly sliced
• 1 (14 ounce) can Italian-style stewed tomatoes, undrained
• grated parmesan cheese (optional)

1. Cook vermicelli according to package directions; keep warm.
2. Meanwhile remove 1 tablespoon marinade from mushrooms and heat in large nonstick skillet over medium-high heat until hot.
3. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
4. (Do not overcook.)
5. Remove from skillet with slotted spoon; season with salt and pepper, as desired.
6. Keep warm.
7. In same skillet, combine mushrooms with remaining marinade, squash and tomatoes.
8. Cook over medium-high heat 6 to 8 minutes or until squash is tender and sauce is slightly thickened.
9. In large serving bowl, combine pasta, beef and vegetable mixture; mix lightly.
10. Garnish with cheese, if desired.
11. Tip: If marinated mushrooms are not available, substitute one jar (6 ounces) marinated quartered artichoke hearts; or omit mushrooms and stir-fry beef in 1 tablespoon olive oil and 1 clove crushed garlic.

vermicelli, mushrooms, zucchini, italianstyle stewed tomatoes, parmesan cheese

Taken from www.food.com/recipe/italian-beef-and-pasta-toss-378648 (may not work)