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Source: America's Favorite Food Associations

Sirloin Pasta Portobello
This savory, succulent pasta is good enough for a celebration.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 6 minutes
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1 1/4 pounds beef top sirloin steak, boneless, cut 1-inch-thick
8 ounces linguine, uncooked
2 large cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 to 2 tablespoons olive oil or 1 teaspoon olive oil
8 ounces portobello mushroom, caps, cut in half, then cut crosswise into 1/4-inch-thick slices
2 tablespoons fresh basil leaves, thinly sliced
1/3 cup Romano cheese, freshly grated
fresh basil, sprigs, optional
1 medium red bell pepper, cut into 1/8-inch-thick strips or red bell pepper, rings, optional

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

Meanwhile, trim fat from 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 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.

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