La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4411/Beef_Sirloin_Pasta_Portobello
Beef Sirloin Pasta Portobello
Yield: 4 servings
Preparation Time: 10 min; Cook Time: 20 min
Ingredients
| 8 |
ounces |
uncooked linguine or angel hair pasta, cooked according to package directions
|
|
|
| 1 1/4 |
pounds |
boneless beef top sirloin steak, cut 1- inch thick
|
|
|
| 3 |
Tablespoons |
olive oil, divided
|
|
|
| 2 |
cloves |
(large) garlic, minced
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
black pepper
|
|
|
| 8 |
ounces |
portobello mushroom caps, cut in half, cut crosswise into 1/4- inch thick slices
|
|
|
| 1 |
|
medium red, yellow or green pepper, cut into 1/8- inch thick strips
|
|
|
| 2 |
Tablespoons |
thinly sliced fresh basil leaves
|
|
|
| 1/3 |
cup |
freshly grated Romano cheese
|
|
|
Directions:
Cook pasta according to package directions; drain. Keep warm.
Meanwhile cut beef steak in half lengthwise, then crosswise into 1/8- inch thick strips.
Heat 1 tbsp oil in large nonstick 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 tbsp oil and remaining beef and garlic. Season with salt and pepper.
Heat remaining 1 tbsp 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.
Recipe provided by National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4411/Beef_Sirloin_Pasta_Portobello