Beef Sirloin Pasta Portabello --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings


  1. 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
  2. 8 ounces uncooked linguine or angel hair pasta
  3. 1 to 2 tablespoons olive oil
  4. 2 large cloves garlic, crushed
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 tablespoon olive oil
  8. 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
  9. 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
  10. 2 tablespoons thinly sliced fresh basil leaves
  11. 1/3 cup freshly grated Romano cheese
  12. Fresh basil sprigs and bell pepper rings


  1. Cook pasta according to package directions; drain. Keep warm.
  2. 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.
  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 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.
Comments (1)
Usage Guidelines.


Very good dish. My family loved the blending of beef, mushrooms & pasta. Add to the mix a nice tossed salad and you've got a easy healthy meal.