BEEF SIRLOIN PASTA PORTOBELLO
Source of Recipe
Suz ------- Cattlemen's Beef Board and NCBA
Recipe Introduction
Your favorite mushroom may be substituted for portobello.
List of Ingredients
- 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
- 8 ounces uncooked linguine or angel hair pasta
- 3 tablespoons olive oil
- 2 large cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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 (optional)
Recipe
Cook pasta according to package directions; drain. Keep warm.
Meanwhile cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 1 tablespoon oil in large non-stick 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 tablespoon oil and remaining beef and garlic. Season with salt and pepper.
Heat remaining 1 tablespoon 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.
Serves 4
|
|
member logon
