Sriracha Steak Bites And Pasta
Serving Size: 4
1 ¼ lbs. tender beef cut, ribeye or NYstrip, cut into about 1-2” bite size pieces 1 tsp. sea salt 2 tsp. Italian seasoning mixture 3 tsp. sriracha Preheat oven 1/3 cup Worcestershire sauce 1 box (26 oz.) Dole Tomato Basil Garden Soup 2 cups water (divided) 2 cups bow tie pasta ¾ cup parmesan reggiano, grated 1 cup cherry tomatoes, sliced in halves ½ cup fresh basil, chopped
Put the beef bites in a mixing bowl.
Combine in another small bowl the salt, Italian seasoning, sriracha and Worcestershire.
Drizzle on the meat, toss and blend. Cover and refrigerate for about an hour or more.
Put the meat in a Dutch pot (be sure to add all the remnants of the good marinade seasoning into the pot).
Add the Dole soup and one cup of water.
Cover tightly (I use double foil and a lid.) and cook in a preheated 400F/200C oven for one hour.
After an hour, add another cup of water, the pasta and blend together.
Cover and return to the oven cooking another 25-30 minutes.
Remove from the oven and add the parmesan, tomatoes and blend in.
Cover with the lid and let the beef/pasta rest on the stove top for about 15 minutes before tossing in the basil and serving.
Now all you need to do is toss together a salad or maybe some green beans, broccoli