Ingredients
3 cups uncooked bow tie pasta1 tablespoon cornstarch3/4 cup reduced-sodium beef broth, divided1 beef top sirloin steak (1 pound), cut into 2-inch strips1 tablespoon olive oil1 pound fresh asparagus, trimmed and cut into 1-inch pieces4 green onions, chopped4 garlic cloves, minced1 cup sliced fresh mushrooms1 large tomato, diced1 teaspoon dried basil1/2 teaspoon dried oregano1/2 cup dry red wine or additional reduced-sodium beef broth2 tablespoons sliced ripe olives, drained1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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 or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender.
Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture.
