Ingredients
- 1½ lb boneless beef sirloin steak
- 3 cups 2-inch pieces asparagus (1 lb)
- 2 medium onions, sliced
- 1½ cups beef broth (from 32-oz carton)
- 4 cups cooked bow-tie (farfalle) pasta
- 1 cup tomato puree (from 28-oz can)
- 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
- 3 tablespoons chopped sun-dried tomatoes (not oil packed)
- ¼ teaspoon pepper
- 2 tablespoons shredded Parmesan cheese
How to Make It
- Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into ⅛-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
- Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth. Cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
- Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
- Return asparagus mixture to skillet. Stir in pasta, remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 360 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 2 g 10% |
Trans Fat 0 g |
Cholesterol 75 mg 25% |
Sodium 670 mg 11% |
carbohydrates 39 g 30% |
Dietary Fiber 4 g 11% |
Protein 38 g 76% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
