| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Beef boneless sirloin steak |
| 3 | c | Asparagus; about 1 pound |
| 1 | c | Sliced onions; 2 medium |
| 1 1/2 | c | Beef broth |
| 4 | c | Cooked bow-tie shape pasta; farfalle |
| 1 | c | Tomato puree |
| 3 | tb | Chopped fresh -or- |
| 1 | tb | Dried basil leaves |
| 3 | tb | Chopped sun-dried tomatoes; not oil-packed |
| 1/4 | ts | Pepper |
| 2 | tb | Freshly grated Parmesan cheese |
INSTRUCTIONS
Spray 12-inch skillet with nonstick cooking spray. Trim fat from beef. 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 cup of the broth 5 tp 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, stirring frequently, about 2 minutes or until mixture is hot. Sprinkle with cheese.. Recipe By : Low-Fat Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 00:14:10 -0500 From: ctlindab@usa.nai.net NOTES : per serving 315 calories with 5 grams fat
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