Beef and Asparagus Pasta
- Reviews 1
Ready In: 35 mins
Serves: 4
Yields: 4
Ingredients
- 3 cups uncooked bow tie pasta
- 1 tablespoon cornstarch
- 3⁄4 cup reduced-sodium beef broth, divided
- 1 (1 lb) beef top sirloin steak, cut into 2 inch strips
- 1 yablespoon olive oil
- 1 lb fresh asparagus, trimmed, and cut into 1 inch pieces
- 4 green onions, chopped
- 4 garlic cloves, minced
- 1 cup sliced fresh mushrooms
- 1 large tomatoes, diced
- 1 teaspoon dried basil
- 3⁄4 teaspoon oregano
- 1⁄2 cup dry red wine
- 2 tablespoons sliced ripe olives, drained
- 1⁄4 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, and set aside.
- In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
- Add asparagus, onions, and garlic stir fry for 2 minutes.
- Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
- Add the wine, olives, salt, pepper, and remaining broth.
- Stir in cornstarch mixture, and gradually stir into skillet.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Drain pasta, and serve with beef mixture.
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