You’ll Need:

1 1/2 lb beef boneless sirloin steak
3 cup asparagus about 1 pound
1 cup sliced onions 2 medium
1 1/2 cup beef broth
4 cup cooked bow-tie shape pasta farfalle
1 cup tomato puree
3 tbsp chopped fresh or 1 tbsp dried basil leaves
3 tbsp chopped sun-dried tomatoes not oil-packed
1/4 tsp pepper
2 tbsp freshly grated Parmesan cheese

Directions : Spray 12-inch skillet with nonstick cooking spray.
Trim fat from beef. Cut beef into 2-inch strips. Cut strips crosswise into 1/8- 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.