Beef with Bow-Tie Pasta
Submitted by clramge
Sirloin steak with asparagus, sun-dried tomatoes, and bow-tie pasta in a basil-tomato broth topped with Parmesan. A light, high-protein skillet dinner ready in just 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minTwenty minutes. That’s all it takes to get tender sirloin strips, snappy asparagus, and bow-tie pasta into a basil-scented tomato broth that tastes like you spent all afternoon on it.
Sun-dried tomatoes add a concentrated, sweet-tart punch that pairs beautifully with the fresh basil and a shower of Parmesan on top.
No heavy cream, no butter, just clean, bright flavors loaded with protein. This is the kind of weeknight cooking that makes you wonder why you ever bothered with delivery.
Kitchen Tips
- Slice the sirloin paper-thin against the grain. At ⅛-inch thick, it cooks in about two minutes flat.
- Use sun-dried tomatoes that aren’t packed in oil. They rehydrate in the broth and won’t make the dish greasy.
- Cook the asparagus until just crisp-tender so it keeps its snap in the finished dish.
- Fresh basil makes a noticeable difference here, but dried works in a pinch. Use about a third of the amount.
Ingredients
Directions
Spray 12-inch skillet with nonstick cooking spray.
Trim fat from beef.
Cut beef into 2-inch strips. Cut strips crosswise into ⅛- 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.
Comments
