1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
8 ounces uncooked linguine or angel hair pasta
1 to 2 tablespoons olive oil
2 large cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
2 tablespoons thinly sliced fresh basil leaves
1/3 cup freshly grated romano cheese
Fresh basil sprigs and bell pepper rings
Cook pasta according to package directions; drain. Keep warm.
Meanwhile trim fat from beef Top Sirloin 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.
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.
Place pasta on large deep 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.
Safe Handling Tips:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.Wash all produce prior to use.
Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
Refrigerate food promptly.
Courtesy of BeefItsWhatsForDinner.com.
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