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Beef Sirloin Pasta Portobello Beef Sirloin Pasta Portobello


1 ¼ pounds boneless top sirloin steak, cut 1-inch thick
8 ounces uncooked linguine or angel hair pasta
1 to 2 tablespoons olive oil
2 large garlic cloves, crushed
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
8 ounces Portobello mushroom caps, cut in half, then cut crosswise into ¼-inch thick slices
1 medium red, yellow or green bell pepper, cut into 1/8-inch thick strips
2 tablespoons fresh basil leaves, thinly sliced
1/3 cup freshly grated Romano cheese
Fresh basil sprigs and bell pepper rings


1. Cook pasta according to package directions. Drain and keep warm. 2. 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, half 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. 3. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips and stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan, add sliced basil, and toss. 4. 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.