This is something I made last week when I was looking for a use for the Pecorino Romano cheese. Quite tasty. I used the red bell pepper since the green has a stronger taste.
* Exported from MasterCook *
Beef Sirloin-Portobello Pasta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds boneless beef top sirloin, -- cut 1" thick
8 ounces linguine -- uncooked
1 tablespoon olive oil (1-2 Tbs)
2 cloves garlic -- crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
8 ounces Portobello mushroom caps, cut in half, then crosswise in 1/4" slices
1 medium red or yellow bell pepper -- cut in 1/8" strips
2 tablespoons thinly sliced fresh basil leaves
1/3 cup freshly grated Romano cheese
Cook pasta according to package directions; drain. Keep warm.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8: thick strips. In wok or large nonstick skillet, heat 1-2 Tbs oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1-2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
In the same pan, heat 1 Tbs oil until hot. Add mushrooms and bell pepper strips; stir-fry 3-4 minutes or until mushrooms are tender. Remove from heat. Return to pan; add sliced basil and toss.
Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.
Source:
"Haggens"
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* Exported from MasterCook *
Beef Sirloin-Portobello Pasta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless beef top sirloin, -- cut 1" thick
8 ounces linguine -- uncooked
1 tablespoon olive oil (1-2 Tbs)
2 cloves garlic -- crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
8 ounces Portobello mushroom caps, cut in half, then crosswise in 1/4" slices
1 medium red or yellow bell pepper -- cut in 1/8" strips
2 tablespoons thinly sliced fresh basil leaves
1/3 cup freshly grated Romano cheese
Cook pasta according to package directions; drain. Keep warm.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8: thick strips. In wok or large nonstick skillet, heat 1-2 Tbs oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1-2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
In the same pan, heat 1 Tbs oil until hot. Add mushrooms and bell pepper strips; stir-fry 3-4 minutes or until mushrooms are tender. Remove from heat. Return to pan; add sliced basil and toss.
Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.
Source:
"Haggens"
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