8 oz. boneless beef top round steak
4 oz. packaged dry vermicelli or spaghetti
1 Tbsp. cooking oil
1 medium onion, chopped (1/2 C.)
1 (16oz.) can tomato wedges
1 (9oz.) pkg. frozen italian-style green beans or cut green beans
1 (4oz.) can sliced mushrooms, drained
1/3 C. italian-style tomato paste
1/2 tsp. fennel seed, crushed
1/4 tsp. pepper
1 Tbsp. Parmesan cheese
1. Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-sized strips. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, for sauce, heat oil in large skillet or wok over medium-high heat. Add meat and onion. Stir-fry for 2-3 minutes or until done. Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7-8 minutes or until slightly thickened. Stir in Parmesan cheese.
3. Arrange pasta, spoon sauce over the pasta