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Ingredients: |
| 1-1/4 |
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pounds boneless beef top sirloin steak, cut 1 inch thick |
| 8 |
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ounces uncooked linguine or angel hair pasta |
| 1 to 2 |
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tablespoons olive oil |
| 2 |
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large cloves garlic, crushed |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 1 |
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tablespoon olive oil |
| 8 |
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ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4-inch thick slices |
| 1 |
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medium red, yellow or green bell pepper, cut into 1/8-inch thick strips |
| 2 |
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tablespoons thinly sliced fresh basil leaves |
| 1/3 |
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cup freshly grated Romano cheese |
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Fresh basil sprigs and bell pepper rings |
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Instructions: |
| 1. |
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Cook pasta according to package directions; drain. Keep warm. |
| 2. |
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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. |
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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. |
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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. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 525 calories; 16 g fat (5 g saturated fat; 8 g monounsaturated fat); 68 mg cholesterol; 519 mg sodium; 48 g carbohydrate; 3.0 g fiber; 44 g protein; 16.7 mg niacin; 0.9 mg vitamin B6; 1.8 mcg vitamin B12; 5.0 mg iron; 81.1 mcg selenium; 7.2 mg zinc. |
