| |
SIRLOIN STEAK
SIRLOIN PASTA
PORTOBELLO
1 1/4 Kinderhook Farm sirloin steak
8 oz uncooked linguine
1 to 2 tablespoon olive oil
2 large cloves garlic, crushed
1 tablespoon olive oil
8 oz portobello mushroom caps, cut in half, then crosswise
into 1/4" thick slices
1 medium red, yellow or green bell pepper, 1/8" thick
strips
2 tablespoon thinly sliced basil leaves
1/3 cup grated romano cheese
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" thick strips.
In large nonstick skillet, heat 1 to 2 tablespoons of olive
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. Season with 1/2 teaspoon
salt and 1/2 teaspoon pepper.
In same skillet, heat 1 tablespoon oil until hot. Add mushrooms
and bell pepper strips; stir-fry 3 to 4 minutes or until
mushrooms are tender. Return beef to pan; add sliced basil
and toss. Place pasta on platter, spoon beef mixture on
top.
Sprinkle with cheese.
Serves 4
PRINTABLE
PDF |
|
