• 8 Ounces top round steak, cut into thin strips
• ˝ Pound spiral pasta
• ˝ Green bell pepper julienne
• ˝ Red bell pepper, julienne
• 1 Small onion, sliced
• 2-3 Cloves garlic, sliced
• 3 Ripe plum tomatoes, chopped
• 1 Tablespoon olive oil
• 2 Tablespoons fresh Italian parsley, chopped
• 1˝ Tablespoons fresh cilantro, chopped
• 3 Tablespoons dry red wine
• 2 Tablespoons fresh chopped basil
• 1 Teaspoon chopped jalapeno pepper
• ˝ Teaspoon oregano
• Salt and freshly ground black pepper
• Cheese

     1. Bring a large pot of water to a rapid boil. Add the pasta and stir. Cook
         for 10-12 minutes or until tender.

     2. In a large skillet, heat the olive oil. Add the green bell pepper, red bell
        pepper, onion, garlic and tomatoes. Sauté until limp. Add the beef, parsley,
        cilantro, basil, oregano, jalapeno pepper, salt and black pepper. Sauté
        until the beef browns. Add the wine and heat through for a few minutes.

     3. Drain the pasta and return it to the pot. Add the beef and vegetables
         and toss to blend.

     4. Serve and garnish with your favorite cheese.