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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips. | 2. In medium bowl, combine beef, garlic and oil; toss to coat. set aside. Cook pasta according to package directions, adding spinach to water during last minute of cooking. | 3. Drain well; do not rinse. Meanwhile heat large skillet over medium-high heat until hot. Add beef (1/2 at a time ) and stir-fry 1 minute or until outside is no longer pink. | 4. (Do no overcook ) Remove from skillet with slotted spoon; keep warm. | 5. In same skillet, add tomatoes and cook over medium-high heat until sauce is thickened. | 6. Return beef to skillet and add pasta mixture; heat through, mixing lightly. | 7. Stir in 3 tablespoons cheese; garnish with remaining cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tip steak	1		cut round	-	-	-	-
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
rotini pasta	2	cups	uncooked	-	-	-	-
spinach leaf	1	package	chopped	82.36	11.9564	10.3092	1.6188
chunky tomato	1	can	seasoned	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.