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Beef 'n' Asparagus Pasta

3 cups uncooked bow tie pasta
1 tablespoon cornstarch
3/4 cup reduced-sodium beef broth, divided
1 boneless beef 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

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. Add the asparagus, onions and

Printed from tasteofhome.com May 17, 2008

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Beef 'n' Asparagus Pasta cont.

garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano;
stir-fry 2 minutes longer. Add the wine or additional broth, olives, salt,
pepper and remaining broth. Stir cornstarch mixture and stir into skillet. Bring
to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; top with
beef mixture.

Yield: 4 servings.