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.

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