Portobello Mushrooms and Sirloin Tips over Spinach Pasta

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Red Wine, 2.6 fl oz *Kikkoman Lite Soy Sauce, 3 tbsp Lea & Perrins, Worcestershire Sauce, 3 tspOlive Oil, 2 1tsp Garlic, 2 cloves Oregano, ground, 1.5 tsp Portobello Mushrooms, 4 cup Beef, top sirloin, 12 oz Ronzoni Healthy Harvest whole wheat fetuccine style pasta (dry), 8 oz
Directions
Press or dice Garlic and mix first six ingredients together to make marinade.
Slice beef thinly and place in ziploc bag or covered dish. Slice mushrooms and mix with beef. Pour marinade over beef and mushrooms and refrigerate for 30 minutes.
Boil pasta according to package directions omitting salt and oil.
Spray a non-stick skillet witn olive oil. Heat over medium high heat for 1 minute. Add half the beef mixture, reserving the marinade. Saute for 4 minutes stirring frequently. Remove to plate. Repeat with remianing beef. Place all beef in the skillet and add the reserved marinade. Cook for 1 minute stirring gently. Remove from heat and spoon beef mixture over pasta.
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MATTSMOM49.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 454.6
  • Total Fat: 11.0 g
  • Cholesterol: 75.7 mg
  • Sodium: 547.2 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 9.0 g
  • Protein: 32.0 g

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