Best Beef And Asparagus Pasta Recipes

Roast Beef and Asparagus Pasta Salad with Garlic Oil image

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 9

1/3 cup olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound asparagus, trimmed and cut into 1-inch pieces
8 ounces dried fusilli
4 ounces thickly sliced roast beef, cut into thin strips
1/4 cup thinly sliced scallions

Steps:

Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
Meanwhile, bring a large pot of salted water to a boil.
Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Beef and Asparagus Pasta image

Provided by weekend cooker

Categories Vegetable

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

3 cups uncooked bow tie pasta
1 tablespoon cornstarch
3/4 cup reduced-sodium beef broth, divided
1 (1 lb) beef top sirloin steak, cut into 2 inch strips
1 yablespoon olive oil
1 lb fresh asparagus, trimmed, and cut into 1 inch pieces
4 green onions, chopped
4 garlic cloves, minced
1 cup sliced fresh mushrooms
1 large tomatoes, diced
1 teaspoon dried basil
3/4 teaspoon oregano
1/2 cup dry red wine
2 tablespoons sliced ripe olives, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions.
In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside.
In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
Add asparagus, onions, and garlic stir fry for 2 minutes.
Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
Add the wine, olives, salt, pepper, and remaining broth.
Stir in cornstarch mixture, and gradually stir into skillet.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Drain pasta, and serve with beef mixture.