Ingredients:
1 1/2 lbs boneless sirloin steaks
3 cups asparagus ( about 1 lb)
1 cup sliced onions
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:
Spray 12-inch skillet with nonstick cooking spray.
Trim fat from beef.
Cut beef into 2-inch strips.
Cut strips crosswise into 1/8- inch slices.
Heat skillet over medium heat until hot.
Cook asparagus, onions and 1 cup of the broth 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove from skillet.
Add beef to skillet.
Cook, stirring frequently, about 2 minutes or until beef is no longer pink.
Return vegetables to skillet.
Add remaining broth and ingredients except cheese; cook, stirring frequently, about 2 minutes or until mixture is hot.
Sprinkle with cheese.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.