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Beef Sirloin Pasta Portobello

Savor the amazing combination of beef sirloin and mushrooms in this simple pasta dish with fresh bell peppers, basil and Romano cheese.

  • 30
    min
  • 4
    SERVINGS
  • 520
    Cal
  • 44 g
    Protein

Ingredients:

  • 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
  • 1 tablespoon olive oil
  • 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
Garnish:
  • 1/3 cup freshly grated romano cheese
  • Fresh basil sprigs and bell pepper rings

Cooking:

  1. Cook pasta according to package directions; drain. Keep warm.

  2. 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.

  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 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.

520 CALORIES

0 % *

5g SAT FAT

0 % DV **

44g PROTEIN

0 % DV

4.3 mg IRON

0 % DV

7.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 520 Calories; 144 Calories from fat; 16g Total Fat (5 g Saturated Fat; 7 g Monounsaturated Fat;) 93 mg Cholesterol; 518 mg Sodium; 47 g Total Carbohydrate; 3.3 g Dietary Fiber; 44 g Protein; 4.3 mg Iron; 15.2 mg NE Niacin; 0.9 mg Vitamin B6; 1.9 mcg Vitamin B12; 7.1 mg Zinc; 48.9 mcg Selenium; 137.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

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