Procedure 1 ½ pounds beef boneless sirloin steak 3 cups cut asparagus 2 medium sliced onions 1 ½ cups beef broth 4 cups cooked bow-tie-shaped pasta 1 cup tomato puree 3 tablespoons basil leaves 3 tablespoons chopped sun-dried tomatoes ¼ teaspoon pepper 4 tablespoons freshly grated Parmesan cheese Steps - cook pasta in hot water for 5 - 7 min - spray skillet with nonstick cooking spray - cut beef into 2-inch strips - heat skillet over medium heat - cook asparagus, onions and 1 cup of beef broth 5 - 7 minutes, stirring occasionally, until liquid has evaporated - remove from skillet - add beef to skillet & cook, stirring frequently, about 2 minutes - return vegetables to skillet - add remaining broth and ingredients except cheese - cook about 2 minutes, stirring frequently - remove from heat - sprinkle with parmesan cheese Analysis Labour: about 20-30 minutes Cutting / chopping: - cut vegetables and beef by holding ingredient to be cut with left hand and cutting with right hand - 8 minutes of neck flexion and 8 minutes of repetitive right arm movement - cutting intervals are short (usually under 5 minutes), allowing for rest in between Stirring: - 5 minutes - stirring intervals are short (usually under 5 minutes), allowing for rest in between - this recipe requires frequent stirring which involves motor control and coordination as well as concentration Pasta: - 2 lifts are involved, one transferring the pot (filled with water) from the sink to the burner and the second, transferring the pasta and pot back to sink to drain - two hands should be used for extra strength / stability Grating parmesan cheese: - hold cheese grater with left hand and block of cheese in right hand - involves up and down elbow (and arm) flexion |