1-1/4 pounds Beef Fajita Strips or Sirloin Steak (cut into strips)
8 ounces uncooked angel hair pasta
1 to 2 tablespoons olive oil or non-hydrogenated lard
2 large cloves garlic, crushed
1/4 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
8 ounces portabello 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 or Italian cheese blend
Cook pasta according to package directions; drain. Keep warm. In wok or large cast iron 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. 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. Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.
*Original recipe adapted from National Beef Board for ease of preparation, taste & our family's budget.