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Beef Sirloin Pasta Portobello Print Email


1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick - or tri tip
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. Cut steak or tri tip into strips about 1 inch wide, 2 inches long and 1/8 inch thick. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Split beef and garlic into two batches and stir-fry one at a time, cooking until outside surface is no longer pink, about 2 minutes. 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 until mushrooms are tender. 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.

Makes 4 servings.
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