Beef Sirloin Pasta Portobello

Recipe from Iowa Beef Industry Council

Beef Sirloin Pasta Portabello

Beef Sirloin Pasta Portabello

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


  • 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