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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs boneless sirloin steaks |
3 cups asparagus (about 1 lb) |
1 cup sliced onion |
1 1/2 cups beef broth |
4 cups cooked bow tie pasta (, farfalle) |
1 cup tomato puree |
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves |
3 tablespoons chopped sun-dried tomatoes (, not oil-packed) |
1/4 teaspoon pepper |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Spray 12-inch skillet with nonstick cooking spray.
2. Trim fat from beef.
3. Cut beef into 2-inch strips.
4. Cut strips crosswise into 1/8- inch slices.
5. Heat skillet over medium heat until hot.
6. Cook asparagus, onions and 1 cup of the broth 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove from skillet.
7. Add beef to skillet.
8. Cook, stirring frequently, about 2 minutes or until beef is no longer pink.
9. Return vegetables to skillet.
10. Add remaining broth and ingredients except cheese; cook, stirring frequently, about 2 minutes or until mixture is hot.
11. Sprinkle with cheese.
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