BEEF AND ASPARAGUS PASTA

Beef and Asparagus Pasta image

Provided by weekend cooker

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.