Kansas Stir Fry

1 1/4 lb. boneless beef top sirloin steak, 1-inch thick
8 oz. uncooked linguini
2 to 3 TBS. olive oil, divided
2 large cloves garlic, crushed
1/2 tsp. salt
1/2 tsp. pepper
8 oz. portobello mushroom caps, cut in half, then
crosswise into 1/4-inch slices
1 medium red, yellow or green bell pepper, cut into 1/8-
inch thick strips
2 TBS. basil leaves, thinly sliced
1/3 c. romano cheese, grated


Cook pasta according to package directions; drain. Keep
warm.
Meanwhile trim fat from beef steak. Cut steak lengthwise
in half and then crosswise into 1/8-inch thick strips.
In large nonstick skillet, heat 1 to 2 TBS. of olive oil
over medium-high heat until hot. Add beef and garlic
(half at a time) and stir-fry 1 to 2 minutes or until
outside surface is no longer pink; remove. Season with
salt and pepper.
In same skillet, heat 1 tablespoon oil until hot. Add
mushrooms and bell pepper strips; stir-fry 3 to 4
minutes or until mushrooms are tender. Return beef to
pan; add sliced basil and toss. Place pasta on platter;
spoon beef mixture on top. Sprinkle with cheese. Makes 4
servings.

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Kansas sizzling Summer Steaks

Prep Time: 5 minutes
Marinade Time: 6 to 8 hours or overnight
Cook Time: 30 minutes

2 lb. high-quality beef top round steak, cut 1-1/2
inches thick
Marinade:

1/2 c. fresh lime juice
3 TBS. minced green onions
3 TBS. water
2 TBS. vegetable oil
1 TBS. fresh ginger, minced
3 large cloves garlic, crushed
1/2 tsp. salt


1. In a small bowl, combine marinade ingredients. Place
beef steak and marinade in food-safe plastic bag; turn
to coat. Close bag securely and marinate in refrigerator
6 to 8 hours or overnight; turn occasionally.

2. Remove steak from marinade; discard used marinade.
Place steak on grid over medium, ash-covered coals.
Grill, covered, 25-28 minutes to 140 degrees for medium
rare doneness; turn occasionally. Transfer to carving
board. Let stand 5 minutes. (Temperature will continue
to rise 5 degrees to reach 145 degrees for medium rare.)
Carve steak crosswise into thin slices. Makes 6 to 8
servings