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:
- Cook pasta according to package directions; drain. Keep warm.
- 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.
- 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.
- 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.