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Beef 'n' Asparagus Pasta

 Beef 'n' Asparagus Pasta
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Beef 'n' Asparagus Pasta (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.