1-1/4 lb boneless beef top sirloin steak, 1 inch thick
8-oz uncooked linguine
1 to 2 Tbl olive oil
2 large cloves garlic, crushed
1 Tbl olive oil
2-3 fresh basil leaves sliced thin
8 oz portobello mushroom caps, cut in half, then crosswise into 1/4 inch thick slices
DIRECTIONS
Cook pasta according to package directions; drain.
Keep warm Meanwhile trim fat from beef steak. Cut steak lenghwise in half and then crosswise into 1/8 inch strips.
In large nonstick skillet, heat 1 to 2 Tbsp of olive oil over 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.
Season with 1/2 tsp salt and 1/2 tsp pepper. In same skillet, heat 1 Tbsp oil until hot.
Add mushrooms stir fry 3 to 4 menutes or until mushrooms are tender.
Return beef to pan; add sliced basil and toss.
Place pasta on platter; spoon beef mixture on top.
