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Receta Portobello Mushrooms And Sirloin Strips Over Spinach Pasta
by Global Cookbook

Portobello Mushrooms And Sirloin Strips Over Spinach Pasta
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. Cook pasta using package directions, omitting salt and oil.
  3. 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.
  4. 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.
  5. NOTES : Kristin notes: MC comes up with different NA info...still lowfat.