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    Beef with Bow-Tie Pasta Beef with Bow-Tie Pasta

    1 1/2 pounds beef boneless sirloin steak
    3 cups 2-inch pieces asparagus (1 pound)
    2 medium onions, sliced
    1 1/2 cups beef broth
    4 cups cooked farfalle (bow-tie) pasta
    1 cup tomato puree
    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 freshly grated Parmesan cheese

    Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)

    Spray 12-inch skillet with 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.

    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 remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

    Makes 6 servings

    This recipe displayed with permission from General Mills, Inc.

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