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1-1\/2 lbs beef boneless sirloin steak
\n3 C. (2 inch) pieces asparagus (about 1 lb)
\n1 C. sliced onions
\n1-1\/2 C. beef broth
\n4 C. cooked farfalle (bow-tie shape pasta)
\n1 C. tomato puree
\n1 T. dried basil leaves
\n3 T. chopped sun dried tomatoes (not oil packed)
\n1\/4 tsp. pepper
\n2 T. Parmesan cheese<\/p>\n
Spray 12 inch skillet with nonstick cooking spray. Trim fat from beef steak. Cut beef into 2 inch strips. Cut strips crosswise into 1\/8 inch slices. Heat skillet over medium heat until hot. Cook asparagus, onions and 1 C. of the broth 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove from skillet. Add beef to skillet; cook, stirring frequently, about 2 minutes or until beef is no longer pink. Return vegetables to skillet. Add remaining broth and ingredients except cheese; cook about 2 minutes, stirring frequently or until mixture is hot. Sprinkle with cheese.<\/p>\n
Yield: 6 servings
\nCalories: 315
\nFat: 5g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 lbs beef boneless sirloin steak 3 C. (2 inch) pieces asparagus (about 1 lb) 1 C. sliced onions 1-1\/2 C. beef broth 4 C. cooked farfalle (bow-tie shape pasta) 1 C. tomato puree 1 T. dried basil leaves 3 T. chopped sun dried tomatoes (not oil packed) 1\/4 tsp. pepper 2 T. Parmesan cheese Spray 12 inch skillet with nonstick cooking spray. Trim fat from beef steak. Cut beef into 2 inch strips. Cut strips crosswise into 1\/8 inch…<\/p>\n