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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to serve this stir-fry over penne pasta, but feel free to use whatever variety you have on hand. The recipe also makes a filling meatless dish when you leave out the beef strips.—Elaine Norgaard, Penn Valley, California Ingredients:
3 cups uncooked bow tie pasta |
1 tablespoon cornstarch |
3/4 cup reduced-sodium beef broth, divided |
1 beef top sirloin steak (1 pound), cut into 2-inch strips |
1 tablespoon olive oil |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
4 green onions, chopped |
4 garlic cloves, minced |
1 cup sliced fresh mushrooms |
1 large tomato, diced |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 cup dry red wine or additional reduced-sodium beef broth |
2 tablespoons sliced ripe olives, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside.
2. Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender.
3. Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture. Yield: 4 servings.
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