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
1/3 cup freshly grated Romano cheese
Fresh basil sprigs and bell pepper rings
Cook pasta according to package directions; drain. Keep warm.
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.
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.
Nutrition information per serving: 520 calories; 16 g fat (5 g saturated fat; 7 g monounsaturated fat); 93 mg cholesterol; 518 mg sodium; 47 g carbohydrate; 3.3 g fiber; 44 g protein; 15.2 mg niacin; 0.9 mg vitamin B6; 1.9 mcg vitamin B12; 4.3 mg iron; 48.9 mcg selenium; 7.1 mg zinc; 137.9 mg choline.