Beefy Bow Ties

Kitchen Tested
  • Yield 6 servings

Sirloin strips, asparagus and a rich sauce make this special pasta dish a welcome on cold winter nights.


1 pound boneless sirloin steak
1 pound asparagus, ends trimmed, cut into 2-inch pieces
1 onion, sliced
1 (10 1/2-ounce) can beef broth, divided
1 (10 3/4-ounce) can no-salt-added tomato puree
1 teaspoon dried basil
1/4 teaspoon pepper
1 (12-ounce) package bow-tie pasta
2 tablespoons grated Parmesan cheese


  1. Trim any fat from steak.  Cut steak into 2-inch strips and cut strips crosswise into 1/8-inch slices.
  2. Coat a large skillet with nonstick cooking spray.  Heat skillet over medium heat until hot and cook asparagus, onion and 1 cup beef broth, stirring occasionally, 5 to 7 minutes, or until liquid has almost evaporated; remove asparagus mixture from skillet.  Put steak in the same skillet.  Cook 5 to 7 minutes, stirring frequently, until steak is no longer pink.  Return asparagus mixture to skillet.  Stir in remaining broth and tomato puree, basil and pepper.  Cook 2 minutes longer, stirring frequently, until mixture is hot.
  3. Meanwhile, cook pasta according to package directions, omitting any oil and salt.  Drain.  Serve steak and asparagus mixture over pasta.  Sprinkle Parmesan over top.



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