Yield: 4 servings.
Total Time: 30 Minutes
- 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
- 8 ounces uncooked linguine or angel 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 thick slices
- 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
- 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.
Courtesy of The Beef Council
- Serving Size: 1/4 of recipe.
- 525 calories
- 16 g fat
- 5 g saturated fat
- 44 g protein
- 68 mg cholesterol
- 519 mg sodium
- 48 g carbohydrate
- 3.0 g fiber
Additional Nutrition Information
16.7 mg niacin; 0.9 mg vitamin B6; 1.8 mcg vitamin B12; 5.0 mg iron; 81.1 mcg selenium; 7.2 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.