Saturday, July 5, 2008
1 1/2 lb boneless beef sirloin steak
3 cups 2-inch pieces asparagus (1 lb)
2 medium onions, sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
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
1. 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.)
2. 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.
3. Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
4. 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.
*I used oil-packed sun-dried tomatos and it didn't make a difference.
Nutrition Info for one serving: (makes six servings)
Fat grams: 5
Carb grams: 37
Carb exchanges: 2
Recipe by: Betty Crocker