Beef Sirloin Pasta Portobello

Yield:
4 servings

Preparation Time:
10 min; Cook Time: 20 min

Ingredients:

  1. 1 1/4 pounds boneless beef top sirloin steak, cut 1- inch thick
  2. 8 ounces uncooked linguine or angel hair pasta, cooked according to package directions
  3. 3 Tablespoons olive oil, divided
  4. 2 cloves (large) garlic, minced
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 8 ounces portobello mushroom caps, cut in half, cut crosswise into 1/4- inch thick slices
  8. 1 medium red, yellow or green pepper, cut into 1/8- inch thick strips
  9. 2 Tablespoons thinly sliced fresh basil leaves
  10. 1/3 cup freshly grated Romano cheese
Directions:

Cook pasta according to package directions; drain. Keep warm.

Meanwhile cut beef steak in half lengthwise, then crosswise into 1/8- inch thick strips.

Heat 1 tbsp oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with 1 tbsp oil and remaining beef and garlic. Season with salt and pepper.

Heat remaining 1 tbsp oil in same skillet until hot. Add mushrooms and bell pepper; stir fry 3 to 4 minutes or until mushrooms are tender. Remove from heat.

Return beef to skillet. Add sliced basil; toss.

Place pasta on platter; top with beef mixture. Serve with cheese. Garnish with basil sprigs, if desired.

Recipe provided by National Cattlemen's Beef Association



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