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Sirloin Pasta Portobello

Sirloin Pasta Portobello

Yield: 4 servings.

Total Time: 30 Minutes


  • 1-1/4 pounds boneless beef top sirloin steak, 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
  • 1/3 cup freshly grated Romano cheese Fresh basil sprigs and bell pepper rings


  1. Cook pasta according to package directions; drain. Keep warm.
  2. 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. 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.
  3. 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.

Courtesy of The Beef Council

Nutrition Information

  • Serving Size: 1/4 of recipe.
  • 525 calories
  • 16 g fat
  • 5 g saturated fat
  • 44 g protein
  • 68 mg cholesterol
  • 519 mg sodium
  • 48 g carbohydrate
  • 3.0 g fiber

Additional Nutrition Information

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. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.