Beef Sirloin Pasta Portabello
Recipe from Iowa Beef Industry Council
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1¼ pounds beef top sirloin steak boneless, cut 1-inch thick
- 8 ounces uncooked linguine or angel hair pasta
- 1 to 2 tablespoons olive or soybean oil
- 2 large cloves garlic, crushed
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces Portobello mushroom caps, cut in half, then cut crosswise into ¼-inch thick slices
- 1 medium red, yellow or green bell pepper, cut into ⅛-inch thick strips
- 2 tablespoons thinly sliced fresh basil leaves
- ⅓ 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 ⅛-inch thick strips. In a wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, half 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 the same pan, heat 1 tablespoon 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.
Nutrition per serving: 525 Calories, 16g Fat, 68mg Cholesterol, 519mg Sodium, 48g Carbohydrate, 3g Fiber, 44g Protein