1 pound to 1-1/4 sirloin steak, cut into 1/2-inch strips
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 (28 ounce) can chopped plum tomatoes, undrained
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon fennel seed, crushed
1/2 teaspoon garlic powder
Place beef strips in a bowl and sprinkle with salt. Coat meat all over with flour.
In a large skillet, heat oil over medium-high heat. Saute beef for 5 to 8 minutes or until done.
Blend tomatoes and juices with basil, oregano, fennel and garlic powder; pour over meat. Bring to a boil and simmer, uncovered, 10 minutes.
Serve over rigatoni or penne pasta. Garnish with cracked black pepper and grated Parmesan cheese, if desired.
Makes 12 servings.