Recipes Meats Beef & Fettuccine

Beef & Fettuccine

Beef & Fettuccine

Servings: 4
Utensils

3Qt. covered saucepan; Large sauté pan or Wok

Nutritional Facts

  • Calories 696,7
  • Proteins 55g
  • Fat 19,3 g
  • % Fat 25%
  • Carbohidrates 75,7 g
  • Fiber 1,7 g
  • Cholesterol 206,7 mg
  • Sodium 657,8 mg

Ingredients

  • 2 Tbsp. olive oil
  • 4 Cloves garlic, crushed
  • 1 ½ Tsp. coarsely ground pepper
  • 1 ½ Lbs. boneless beef top sirloin steak, cut 1-inch thick
  • 2 9-Oz. packages refrigerated uncooked fettucine
  • 8 Oz. fresh mushrooms, sliced
  • 8 Small pickled jalapeño peppers, cored, seeded, cut into thin strips, optional
  • 1/4 Cup grated Parmesan cheese, divided
  • 4 Tbsp. chopped fresh parsley
  • Salt, optional

Preparation

In medium bowl, combine olive oil, garlic and pepper. Remove and reserve 1 tablespoon for pasta.

Trim fat from beef steak; cut steak lengthwise in half and then crosswire in 1/4 inch thick strips. Add beef to remaining seasoning mixture; toss to coat. Set aside.

In sauce pan, cook fettuccine according to package directions, omitting salt and oil. Drain; return to warm sauce pan. Add reserved seasoning mixture; toss to coat. Set aside and keep warm.

Pre-heat sauté pan over MEDIUM heat until several drops of water sprinkled in pan skitter and dissipate. Add beef, half at a time; stir-fry 2 minutes, until outside surface is no longer pink (do not overcook). With slotted spoon, remove from skillet and keep warm. In same skillet, stir-fry mushrooms 2 to 3 minutes, until tender.

Add beef, mushrooms, cherry peppers, 2 tablespoons Parmesan cheese and parsley to pasta; toss lightly. Season with salt, if desired. Sprinkle with remaining 2 tablespoons of cheese.

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