RIVIERA STEAK AND PASTA TOSS This hot pasta dish with the distinctive flavour of Dijon is bound to become a family favourite.

Prep Time: 5 min. Cook Time: 15 min.   1 lb 500 g Sirloin Steak 1/2 - 3/4 inches thick 5 tbsp 75 mL Dijon mustard, divided 1 1 bunch green onions, chopped (including most of green) 3 cups 750 mL uncooked fusilli or rotini pasta, about 250 g 3 cups 750 mL chopped broccoli 1 tbsp 15 mL tomato sauce or chili sauce

Slice steak into thin strips approximately 3-4 inches in length. Toss with 4 tbsp (60 mL) Dijon mustard until coated. Set aside. Meanwhile cook pasta in boiling water according to package directions, adding broccoli during last 3 minutes cooking time. Heat an oiled skillet over high heat. Add beef-mustard mixture; stir-fry 2 minutes. Add green onions; continue stir-frying until meat browns. Remove from pan. Add ½ cup (125 mL) water, remaining 1 tbsp (15 mL) Dijon mustard and tomato or chili sauce to hot skillet stirring in any brown bits stuck to pan. Cook until slightly thickened. Drain pasta-broccoli mixture and toss with steak and sauce in skillet. Serve immediately with freshly ground pepper and grated Parmesan cheese, if desired. Makes 4 servings. TIP:  For a creamy sauce, stir 2 tbsp (30 mL) milk into sauce before tossing with pasta. Nutritional Information PER SERVING: 451 Calories 38 g Protein 9.4 g Fat 53 g Carbohydrates