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

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 525

Calories From Fat: 144

Total Fat: 16g

Saturated Fat: 5g

Cholesterol: 68mg

Sodium: 519mg

Total Carbohydrates: 48g

Dietary Fiber: 3g

Protein: 44g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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