posted by SHARON 07-11-98 3:31 PM
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