Beef Sirloin Pasta Portobello
Recipe courtesy of The Beef Checkoff.
1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick
8 ounces uncooked linguine or angel hair pasta
1 to 2 tablespoons olive oil
2 large cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4-inch thick slices
1 medium red, yellow or green bell pepper, cut into 1/8-inch thick strips
2 tablespoons thinly sliced fresh basil leaves
1/3 cup freshly grated Romano cheese
Fresh basil sprigs and bell pepper rings
- Cook pasta according to package directions; drain. Keep warm.
- Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips.
- In wok or large nonstick skillet, heat 1 to 2 tablespoon vegetable oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
- In same pan, heat 1 tablespoon vegetable oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
- Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 525; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 68mg; Total Carbs: 48g; Fiber: 3g; Protein: 44g; Sodium: 519mg.
Recipe and photograph courtesy of The Beef Checkoff.