Beef Tri-Tip Pasta Portobello

Main Ingredient: Black Canyon® Beef Tri-Tip Roast
Servings: 4

Recipe

Ingredients

1 beef Tri-Tip Roast (about 1-1/2 to 2 pounds)
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

Instructions

  1. Cook pasta according to package directions; drain. Keep warm.
  2. Meanwhile, trim fat from Tri-Tip roast. Cut roast 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.
  3. 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.
  4. Place pasta on large deep 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.