Tomato Beef Salad Canton - cooking recipe

Ingredients

6 oz. uncooked large pasta shells
1 (14 1/2 oz.) can stewed tomatoes
3 Tbsp. red wine vinegar
2 Tbsp. oil
1 Tbsp. soy sauce
1/2 lb. thinly sliced beef steak
1/2 c. sliced green onions
2 Tbsp. chopped cilantro or parsley

Preparation

Cook pasta as package directs; rinse with cold water and drain. Drain tomatoes, reserving 1/4 cup juice.
Combine reserved juice, vinegar, oil and soy sauce.
Pour over noodles, tomatoes, steak, onions and cilantro; toss.
Serve chilled or at room temperature. Garnish with toasted sesame seed, if desired.
Serves 4.