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Cook'n with Betty Crocker 
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Zesty Beef with Bow-tie Pasta |
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Serves: 6 Print this Recipe1 1/2 pounds boneless beef sirloin steaks 1 pound asparagus spears, cut into 2-inch pieces (3 cups) or 2 packages (10 ounces each) frozen asparagus cuts, thawed 2 medium onions, sliced 1 1/2 cups beef broth 4 cups cooked farfalle (bow-tie) pasta 1 cup tomato purée 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves 3 tablespoons chopped sun-dried tomatoes, (not oil-packed) 1/4 teaspoon pepper 2 tablespoons grated Parmesan cheese Trim fat from beef. Cut beef across grain into 2-inch strips; cut strips crosswise into 1/8-inch slices. Spray 12-inch skillet with nonstick cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet. Cook beef in skillet over medium heat about 2 minutes, stirring frequently, until no longer pink. Return vegetable mixture to skillet. Stir in remaining 1/2 cup broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently until hot. Sprinkle with cheese. 1 Serving: Calories 295 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 55mg; Sodium 430mg; Carbohydrate 37g (Dietary Fiber 3g); Protein 2g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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