Beef With Bow-Tie Pasta

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef boneless sirloin steak
3 cups	711ml	Asparagus in 2" pieces - (1 lb)
2 cups	125g / 4.4oz	Onions - sliced (medium)
1 1/2 cups	355ml	Beef broth
4 cups	948ml	Cooked farfalle (bow-tie) pasta
1 cup	237ml	Tomato puree
3 tablespoons	45ml	Chopped fresh
		(or 1 tbspn dried basil leaves)
3 tablespoons	45ml	Chopped sun-dried tomatoes - (not oil-packed)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Freshly-grated Parmesan cheese

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.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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