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Beef Strips with Vermicelli

8 ounces boneless beef top round steak

4 ounces dry vermicelli or spaghetti

1 tablespoon vegetable oil

1 medium onion, chopped

1 (14.5-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 seed, crushed (optional)

Salt and Freshly ground pepper to taste

1 tablespoon freshly grated Parmesan cheese

Freshly grated Parmesan cheese for accompaniment (optional)

1. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. (Partially freezing the meat will make it easier to slice.)
2. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
3. 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.
4. 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.
5. 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.