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Sirloin Pasta Portobello
 
Serves 4
1-1/4 lbs. boneless beef top sirloin steak, 1-inch thick
8 ounces uncooked linguine
1-2 Tbsp. olive oil
2 large cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
8 ounces portobello mushroom caps
1 medium red, yellow or green bell pepper cut in 1/8-inch strips
2 Tbsp. thinly sliced fresh basil leaves
1/3 cup grated romano cheese
 
Sirloin Pasta Portobello
 
  Cook pasta according to package directions, drain and keep warm.
  Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips.
  Remove and discard the dark gills from the underside of the mushrooms by scraping with a spoon. Slice the mushroom caps into 1/4-inch wide strips.
  In large nonstick skillet, heat 1-2 Tbsp. of olive oil over medium-high heat until hot. Add half of the beef and garlic and stir-fry 1-2 minutes or until outside surface is no longer pink. Remove and season with half of the salt and pepper. Repeat with remaining beef and garlic. Remove and season with remaining salt and pepper.
  In same skillet, heat 1 Tbsp. oil until hot. Add mushrooms and bell pepper strips. Stir-fry 3-4 minutes or until mushrooms are tender.
  Return beef to pan. Add sliced basil and toss.
  Place pasta on platter and spoon beef mixture on top. Sprinkle with cheese.
 
  • To make cutting strips for stir-frying easier, partially freeze.
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    Recipe submitted by The Texas Beef Council
     

     

     
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