Serves: 4
Ingredients
- 1 1/4lb boneless beef top sirloin, 1" thick
- 8 oz uncooked linguine
- 1 to 2 tbsp olive oil
- 2 large garlic cloves
- 8 ozs portobello mushroom caps, cut in half, then crosswise into 1/4" thick slices
- 1 medium red bell pepper, 1/8" strips
- 2 tbsp thinly sliced basil leaves
- 1/3 cup grated romano cheese
Directions
Cook pasta according to directions; drain. Keep warm. Cut steak in half and crosswise into 1/8" strips. Heat 1 tbsp olive oil over medium-high heat in large skillet. Add beef and garlic, 1/2 at a time, and stir-fry for 1-2 minutes or until outside is no longer pink;remove. Season with 1/2 tsp salt and pepper. In same skillet heat 1 tbsp oil until hot. add mushrooms and bell pepper; stir-fry for 3 to 4 minutes or until mushrooms are tender. Return beef to pan; add sliced basil and toss. Place pasta on platter; spoon beef mixture on top. Sprinkle with cheese.
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Submitted 6/13/05.
Source: Recipe America
Submitted By: Kenda Crawford
kendac@aeimusic.com
Sirloin Pasta Portobello