I like to serve this stir-fry over penne pasta, but feel free to use whatever variety you have on hand. The recipe also makes a filling meatless dish when you leave out the beef strips. -Elaine Norgaard of Penn Valley, California
INGREDIENTS
* 3 cups uncooked bow tie pasta * 1 tablespoon cornstarch * 3/4 cup reduced-sodium beef broth, divided * 1 boneless beef sirloin steak (1 pound), cut into 2-inch strips * 1 tablespoon olive oil * 1 pound fresh asparagus, trimmed and cut into 1-inch pieces * 4 green onions, chopped * 4 garlic cloves, minced * 1 cup sliced fresh mushrooms * 1 large tomato, diced * 1 teaspoon dried basil * 1/2 teaspoon dried oregano * 1/2 cup dry red wine or additional reduced-sodium beef broth * 2 tablespoons sliced ripe olives, drained * 1/2 teaspoon salt * 1/4 teaspoon pepper
SERVINGS 4 CATEGORY Lower Fat METHOD Stir-Fry PREP 10 min. COOK 20 min. TOTAL 30 min.
DIRECTIONS
Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer. Add the wine or additional broth, olives, salt, pepper and remaining broth. Stir cornstarch mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; top with beef mixture. Yield: 4 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 cup beef mixture with 1 cup pasta equals 348 calories, 11 g fat (3 g saturated fat), 64 mg cholesterol, 478 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
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