Beef Sirloin Pasta Portobello
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
½ teaspoon salt
½ teaspoon 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
Instructions:
1. Cook pasta according to package directions; drain. Keep warm.
2. 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 tablespoons 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.
3. In 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.
4. 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.
Nutrition information per serving: 525 calories; 16 g fat (5 g saturated fat; 8 g monounsaturated fat); 68 mg cholesterol; 519 mg sodium; 48 g carbohydrate; 3.0 g fiber; 44 g protein; 16.7 mg niacin; 0.9 mg vitamin B6; 1.8 mcg vitamin B12; 5.0 mg iron; 81.1 mcg selenium; 7.2 mg zinc.
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