Beef Sirloin Pasta Portobello

What You Need:

  • 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
  • 8 ounces uncooked linguine or angel hair pasta
  • 1 to 2 tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 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
  • 1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
  • 1/3 c. freshly grated Romano cheese

What To Do:

  1. Cook pasta according to package directions; drain. Keep warm.
  2. Meanwhile trim fat from beef Top Sirloin 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 platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.

**  Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.

Posted on February 17, 2020 at 10:46 pm
Denise Hallerbach | Category: Favorite Recipes | Tagged

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