'04

Beef Sirloin Stir Fry Fettuccine

Source: The Beef & Steak Site

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4
pounds)
1 package (9 ounces) uncooked refrigerated (fresh) fettuccine
Salt
1 package (8 ounces) sliced fresh mushrooms
4 pickled hot or mild cherry peppers, seeded, cut into thin strips
2 tablespoons chopped fresh parsley
Grated Parmesan cheese
Fresh parsley sprigs, whole cherry peppers (optional)

Seasoning
2 tablespoons olive oil
3 cloves garlic, minced
3/4 teaspoon pepper

Procedure:
Combine seasoning ingredients in medium bowl. Remove and reserve 1
tablespoon seasoning for pasta.

Cut beef steak lengthwise in half, then crosswise into 1/4-inch
strips. Add beef to remaining seasoning, toss to coat.

Cook pasta according to package directions, drain. Combine pasta and
reserved seasoning in large bowl, toss to coat. 

Keep warm.

Meanwhile heat large nonstick skillet over medium-high heat until hot.

Add 1/2 of beef, stir-fry 1 to 2 minutes or until outside surface of
beef is no longer pink.

Remove from skillet, add to pasta. Repeat with remaining beef. Season
with salt, as desired.

Heat same skillet over medium-high heat until hot. Add
mushrooms, stir-fry 2 to 3 minutes or until tender. Add to pasta.

Add sliced cherry peppers, chopped parsley and 2 tablespoons cheese to
pasta, toss lightly. Serve with additional cheese, as desired. 

Garnish with parsley sprigs and cherry peppers, if desired.

Makes 4 Servings