Shelly's Recipe

BEEF SIRLOIN PASTA PORTOBELLO

Category: Pasta - Meat

1 1/4 lb boneless beef top sirloin steak, cut 1 inch thick
8 oz pkg linguine or angel hair pasta, cook al dente
3 tbsp olive oil
2 clove garlic, minced
1/2 tsp salt and pepper
8 oz Portobello mushroom caps, cut in half, then cut cross-wise into 1/4 inch thick slices
1 medium red, yellow or green pepper, cut into 1/8 inch thick strips
2 tbsp finely sliced fresh basil leaves
1/3 cup grated romano cheese
Fresh basil sprigs

While pasta is cooking, cut beef lengthwise in half then crosswise into 1/8 inch thick strips. Heat 1 tbsp oil in a skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1-2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm.

Repeat with remaining 1 tbsp olive oil and remaining beef and garlic. Season with salt and pepper. Heat remaining 1 tbsp oil in same skillet until hot. Add mushrooms and peppers; stir-fry until mushrooms are tender. Remove form heat. Return beef to skillet. Add sliced basil; toss. Place pasta on platter; top with beef mixture. Serve with cheese. Serves 4