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

Beef 'n' Asparagus Pasta Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

  1. Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside.
  2. 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.
  3. 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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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