Cook pasta according to package directions. Keep warm. Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook). Season with salt. Remove to a large bowl; keep warm. In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3-4 minutes or until vegetables are crsip-tender. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately. Makes 4 servings. Recipe by: North Carolina Cattlemens Beef Council Posted to MC-Recipe Digest by Roberta Banghart on Feb 25, 1998