Beefy Bow Ties

  • Yield: 6 servings


1pound boneless sirloin steak
1pound 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
1teaspoon dried basil
1/4teaspoon pepper
1 (12-ounce) package bow-tie pasta
2tablespoons 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.

Nutritional Info *per serving

  • Calories 376
  • Fat 6.9g
  • Saturated Fat 2.6g
  • Cholesterol 47mg
  • Sodium 242mg
  • Carbohydrate 52.4g
  • Protein 25.6g