sirloin pasta portobello
- 1 1/4 boneless beef top sirloin steak, cut 1-inch thick
- 8 ounces uncooked linguine or angle hair pasta
- 1 to 2 tablespoons olive oil
- 2 large cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thich slides
- 1 medium red, yellow or green bell pepper cut in 1/8 inch strips
- 2 tablespoons thinly sliced fresh basil
- 1/3 cup freshly grated Romano cheese
- Fresh basil sprigs and bell pepper rings
- Cook pasta according to package directions; drain. Keep warm.
- Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick 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.
- 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 beef to pan; add sliced basil and toss.
- 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.
Tips from Our Cook: To make cutting strips for stir-frying easier, partially freeze.
Nutrition information per serving: 520 calories; 16 g fat (5 g saturated fat; 7 g monounsaturated fat); 93 mg cholesterol; 518 mg sodium; 47 g carbohydrate; 3.3 g fiber; 44 g protein; 15.2 mg niacin; 0.9 mg vitamin B6; 1.9 mcg vitamin B12; 4.3 mg iron; 48.9 mcg selenium; 7.1 mg zinc; 137.9 mg choline.
This recipe is an excellent source of protein, iron, zinc, niacin, vitamin B6, vitamin B12, selenium and choline; and a good source of fiber.