8 ounces boneless beef top round steak
4 ounces dry vermicelli or spaghetti
1 tablespoon vegetable oil
1 medium onion, chopped
1 (14-1/2 ounce) can tomato wedges
1 (9 ounce) package frozen Italian Style green beans or cut green beans
1 (4 ounce) can sliced mushrooms, drained
3 tablespoons tomato paste (1/2 of a 6 ounce can)
1/2 teaspoon fennel seen, crushed (optional)
Salt and Freshly ground pepper to taste
1 tablespoon fresh grated Parmesan cheese
Freshly grated Parmesan cheese for accompaniment (optional)
Trim fat from meat. Thinly slice meat across the grain into bite-size strips. (Partially freezing the meat will make it easier to slice.)
Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
Meanwhile, for sauce, in a large skillet heat oil over medium-high heat. Add meat and onion. Stir-fry for 2 to 3 minutes or until meat is brown.
Stir in undrained tomatoes, green beans, mushrooms tomato paste, fennel seed, salt and pepper. Bring to boiling; reduce heat. simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently. Stir in the 1 tablespoon Parmesan cheese.
Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. Pass the Parmesan cheese to sprinkle on individual servings, if desired.
Makes 4 servings.