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Portobello Mushrooms And Sirloin Strips Over Spinach Pasta
Ingredients
- 1/3 c. Burgundy other dry red wine,
- or possibly nonalcoholic red wine
- 3 Tbsp. soy sauce low sodium
- 3 Tbsp. Worcestershire sauce low sodium
- 6 med clove garlic chopped, or possibly 1
- 1 Tbsp. bottled chopped garlic
- 2 tsp extra-virgin extra virgin olive oil
- 1 1/2 tsp dry oregano crumbled
- 12 ounce Portobello mushrooms sliced
- 12 ounce top sirloin all visible fat
- removed, cut into thin strips
- 8 ounce dry spinach fettuccine
- Extra virgin olive oil spray
Directions
- Combine marinade ingredients in an airtight plastic bag. Add in mushrooms and beef and turn to coat thoroughly. Seal and chill for 30 min, turning bag frequently.
- Cook pasta using package directions, omitting salt and oil.
- Spray a large nonstick skillet with extra virgin olive oil spray. Heat over medium-high heat for 1 minute. Using a slotted spoon, transfer half the beef mix to skillet. Cook for 4 min, or possibly till meat is no longer pink, stirring frequently. Put on a plate and set aside. Repeat with remaining beef mix, reserving all marinade and leaving beef mix in skillet.
- Return reserved beef mix with juices to skillet and add in marinade. Increase heat to high and cook for 1 minute, stirring gently. Remove from heat. To serve, spoon beef mix and sauce over pasta.
- NOTES : Kristin notes: MC comes up with different NA info...still lowfat.
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