Beef Sirloin Stir-Fry Fettuccine

Ingredients

1 boneless beef top sirloin steak, cut 1- inch thick

1 package (9 ounce) uncooked refrigerated (fresh) fettuccine

1 package (8 ounce) sliced fresh mushrooms

4 pickled hot or mild cherry peppers, seeded, cut into thin strips

2 Tablespoons grated Parmesan cheese

2 Tablespoons chopped fresh parsley

Salt, to taste

Freshly ground black pepper, to taste

Seasoning:

2 tablespoons olive oil

3/4 teaspoon freshly ground black pepper

3 cloves garlic, minced

Garnish with:

Fresh parsley sprigs

Pickled whole cherry peppers (hot or mild)

Directions:

Combine olive oil, garlic and pepper in a medium bowl. Reserve and set aside 1 tbsp seasoning for the pasta.

Trim away fat and cut the steak lengthwise in half, then crosswise into 1/4- inch strips. Add beef strips to the remaining seasoning; toss to coat and set aside.

Prepare pasta according to package directions.

Combine cooked pasta and 1 tbsp reserved seasoning in a large bowl; toss to coat. Keep warm.

Meanwhile heat large nonstick skillet over medium-high heat until hot. Add half the beef strips; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove cooked beef from the skillet and add to the pasta. Repeat procedure with the remaining beef.

Add mushrooms to the skillet and stir-fry until tender, about 2 to 3 minutes.

Add the cooked mushrooms, peppers, 2 tbsp cheese and 2 tbsp parsley to the pasta.

Toss lightly to combine. Season with salt and pepper. Garnish with whole pickled peppers and parsley sprigs if desired.

Recipe provided by National Cattlemen's Beef Association

Please note that some ingredients and brands may not be available in every store.

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