Sirloin Pasta Portobello
1-1/4 lb. boneless beef top sirloin steak, 1 inch thick
8-oz. uncooked linguine
1 to 2 Tbsp olive oil
2 large cloves garlic, crushed
1 Tbsp olive oil
8 oz. portobello mushroom caps, cut in half, then crosswise into 1/4 inch thick slices
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 strips.
In large nonstick skillet, heat 1 to 2 Tbsp of olive oil over 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 tsp salt and 1/2 tsp pepper.
In same skillet, heat 1 Tbsp oil until hot. Add mushrooms and bell pepper strips; stir fry 3 to 4 minutes or until mushroom are tender. Return beef to pan; add sliced basil and toss. Place pasta on platter; spoon beef mixture on top. Sprinkle with cheese
Yield: 4 servings