BEEF & FETTUCCINE
2 tablespoons olive oil
4 cloves garlic, crushed
1 1/2 teaspoons coarsely ground pepper
1 1/2 pounds boneless beef top sirloin steak, cut 1-inch thick 2 9-ounce packages refrigerated uncooked fettuccine
8 ounces fresh mushrooms, sliced
8 small pickled jalapeno peppers, cored, seeded, cut into thin strips, (optional) 1/4 cup grated Parmesan cheese, divided
4 tablespoons chopped fresh parsley
In medium bowl, combine olive oil, garlic and pepper. Remove and reserve 1 tablespoonful for pasta,
Trim fat from beefsteak; cut steak lengthwise in hall and then crosswise 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.
Preheat skillet 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 cheese.