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Full Online Book HomeLearning KitchenPasta And Pastasauces - Sirloin Pasta Portabello
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Pasta And Pastasauces - Sirloin Pasta Portabello Post by :aletha Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1353

Click below to download : Pasta And Pastasauces - Sirloin Pasta Portabello (Format : PDF)

Pasta And Pastasauces - Sirloin Pasta Portabello

L-1/4 lb. boneless beef top sirloin steak
8 oz. uncooked linguine
1 to 2 tlbs. olive oil
2 large cloves garlic, crushed
1 tbls. olive oil
8 oz. portobello, mushroom caps, cut in half, then crosswise into 1/4 inch thick slices
1 medium red, yellow or green bell pepper, 1/8 inch thick strips
2 tbls. thinly sliced basil leaves
1/3 cup grated Romano cheese


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 large nonstick skillet, heat 1 to 2 tablespoons of olive 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.Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

In same skillet heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips, stir-fry 3 to 4 min or until mushrooms are tender. Return beef to pan, add sliced basil and toss.

Place pasta on platter, spoon beef mixture on top. Sprinkle with cheese.

Serves 4
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