La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/47/Sirloin_Pasta_Portabella
Sirloin Pasta Portabella
Yield: 4 servings
Ingredients
| 1 1/4 |
lbs. |
boneless beef top sirloin steak, cut 1-inch thick
|
|
|
| 8 |
oz. |
uncooked Linguine or Angel Hair Pasta
|
|
|
| 1 to 2 |
tablespoons |
olive oil
|
|
|
| 2 |
cloves |
garlic, crushed
|
|
|
| 1/2 |
teaspoon |
Salt
|
|
|
| 1/2 |
teaspoon |
Pepper
|
|
|
| 1 |
tablespoon |
olive oil
|
|
|
| 8 |
oz. |
portabella mushroom caps, cut in half, then cut crosswise into 1/4-inch thick sl
|
|
|
| 1 |
|
medium red, yellow or green bell pepper, cut into 1/8-inch thick strips
|
|
|
| 2 |
tablespoons |
thinly sliced fresh basil leaves
|
|
|
| 1/3 |
cup |
freshly grated Romano cheese
|
|
|
|
|
Fresh basil sprigs and bell pepper rings
|
|
|
Directions:
1. Cook pasta according to package directions; drain. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lengthwise inhalf and then crosswise into 1/8-inch thick strips. In wok or large 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.
3. 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 from heat. Return beef to pan; add sliced basil and toss.
4. Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.
Cook's Tip: Your favorite mushroom may be substituted for portabella.
Meal Solution Tip: Serve tossed salad, salad dressing and frozen garlic bread.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/47/Sirloin_Pasta_Portabella