Italian Beef Saute

Mix the following with 1 1/2 - 2 lbs of beef strips:
2 TBSP balsamic vinegar
2 TBSP basil, chopped
2 TBSP garlic, chopped
1/2 cup onion, chopped
1/2 tsp pepper
1 tsp salt
1 TBSP sugar
2 cups tomatoes, diced

Cook in a skillet over med-high heat for 10-14 minutes.
Then add: 2 cups of asparagus and 1/4 cup sundried tomato pesto
Cover and cook for about 4 more minutes or until asparagus is heated through.

Serve over noodles. And top with parmesan cheese.

Freezer Meal Option: Mix ingredients from 1st step in a gallon sized freezer bag. Add asparagus and tomato pesto to a sandwich size bag. Place both bags and cooking instructions all in another gallon freezer bag. Thaw an cook another day! I like to get all the ingredients, make 2-3 batches at once which saves me time later!