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Source: Fabulous Food Associations

Sirloin Stir-Fry Fettuccine
Serving this stir-fry with fettucine is a nice twist.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
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2 tablespoons olive oil
3 cloves garlic, crushed
3/4 teaspoon pepper
1 lb. lean beef steak
1 package (9 ounces)fresh fettuccine, uncooked
1/2 tsp. salt
1 package (8 ounces) fresh mushrooms, sliced
4 pickled cherry peppers, seeded, cut into thin strips or whole pickled cherry peppers, (optional)
Parmesan cheese, grated
2 tablespoons fresh parsley, chopped or fresh parsley sprigs, (optional)

In medium bowl, combine olive oil, garlic, and pepper. Remove and reserve 1 tablespoon for pasta. Trim fat from beef steak; cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. Add beef to remaining seasoning mixture; toss to coat. Set aside.

Cook pasta according to package directions. In large bowl, combine pasta and reserved seasoning mixture; toss to coat. Keep warm.

Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with 1/2 teaspoon salt. In same skillet, add mushrooms; stir-fry 2 to 3 minutes or until tender.

Add beef, mushrooms, sliced cherry peppers, 2 tablespoons cheese and chopped parsley to pasta; toss lightly. Season with salt, as desired. Sprinkle with additional cheese; garnish with whole cherry peppers and parsley sprigs if desired.

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