Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Beef boneless sirloin steak

  2. 3 cups 711ml Asparagus in

  3. 2" pieces - (1 lb)

  4. 2 cups 125g / 4.4oz Onions - sliced (medium)

  5. 1 1/2 cups 355ml Beef broth

  6. 4 cups 948ml Cooked farfalle (bow-tie) pasta

  7. 1 cup 237ml Tomato puree

  8. 3 tablespoons 45ml Chopped fresh (or 1 tbspn dried basil leaves)

  9. 3 tablespoons 45ml Chopped sun-dried tomatoes - (not oil-packed)

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 2 tablespoons 30ml Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.) Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet. Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink. Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. This recipe yields 6 servings.


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