Sirloin Pasta Portobello

Courtney Every

Yield: 4 servings.

Total Time: 30 Minutes

Ingredients

  • 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

Instructions

  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.

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Southwest Beef Pot Roast

Courtney Every

Yield: Makes 8-10 servings.

Total Time: 3 Hour30 Minutes

Ingredients

  • 1 beef bottom round roast (3 to 4 pounds)
  • 2 teaspoons vegetable oil
  • 2 teaspoons ground cumin
  • 1 jar (16 ounces) prepared thick-and-chunky salsa
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1-1/2 cups frozen corn, optional

Instructions

  1. Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
  2. Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.
  3. Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
  4. Carve roast into thin slices. Serve with bean mixture.

Courtesy of The Beef Council

Nutrition Information

  • 247 calories
  • 7 g fat
  • 2 g saturated fat
  • 30 g protein
  • 72 mg cholesterol
  • 736 mg sodium
  • 20 g carbohydrate
  • 4.0 g fiber

Additional Nutrition Information

5.3 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 3.2 mg iron; 30.6 mcg selenium; 4.8 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.

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