Beef 'n' Asparagus Pasta Recipe

Beef 'n' Asparagus Pasta Recipe photo by Taste of Home

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I like to serve this stir-fry over penne pasta, but feel free to use whatever variety you have on hand. The recipe also makes a filling meatless dish when you leave out the beef strips.—Elaine Norgaard, Penn Valley, California

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Beef 'n' Asparagus Pasta Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

3 cups uncooked bow tie pasta
1 tablespoon cornstarch
3/4 cup reduced-sodium beef broth, divided
1 beef top sirloin steak (1 pound), cut into 2-inch strips
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 green onions, chopped
4 garlic cloves, minced
1 cup sliced fresh mushrooms
1 large tomato, diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup dry red wine or additional reduced-sodium beef broth
2 tablespoons sliced ripe olives, drained
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside.
Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender.
Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture. Yield: 4 servings.

Originally published as Beef 'n' Asparagus Pasta in Light & Tasty April/May 2006, p19