Italian cooking is not an all day long process. It can and should be spontaneous, fresh and full of flavor. This dish is just that. All you need is a tender flank steak cut into strips and marinated with a meat tenderizer. As for the rest of the ingredients, stop off and pick up some asparagus, a package of dried sun tomatoes and probably you have in your kitchen pantry a box of linguine pasta.
Start the water to boil for the pasta. Then, stir fry on high/med heat washed asparagus spears in 2 tbs of olive oil and coconut oil, sprinkling in some garlic powder, red pepper flakes and dried herbs: rosemary, mint and oregano. Push the asparagus aside and lay in the flank steak strips, searing for 2-3 min on high heat. Toss in half of the package of sun dried tomatoes and stir blending the asparagus, steak and tomatoes. Drizzle on some low sodium soy sauce and 2 tbs of beef stock for a clean finish.
When the pasta is tender, drain and ladle onto a low lipped serving dish and top with your stir fry.
~ Tutti a Tavola!