Nutrition Facts

Serving Size½ of recipe
Total Fat20 g
Saturated Fat4.5 g
Sodium469 mg
Total Carbohydrate48 g
Dietary Fiber2 g
Protein36 g

Servings and Times


Ingredients and Preparation

Linguini4 ounces
Olive oil2 teaspoons + 1 tablespoon
Top-loin strip steak½ pound
Salt¼ + ¼ teaspoon
Freshly ground black pepper to taste
Garlic clove, thinly sliced1
Wild mushrooms (eg, crimini or shiitake), cleaned and sliced6 ounces
Low-sodium beef broth8 ounces
2 teaspoons cornstarch mixed with 4 teaspoons water
  1. Directions
  2. Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
  3. Meanwhile, heat 2 teaspoons of olive oil in large skillet over medium-high heat. Sprinkle ¼ teaspoon salt and pepper to taste over beef, and then add to the skillet; cook for about 1 minute on each side, until nicely browned. Transfer to a plate.
  4. Reduce heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add garlic and cook until just fragrant, about 30 seconds. Add mushrooms and sprinkle with ¼ teaspoon of salt. Sauté for 2-3 minutes, until mushrooms are soft.
  5. Increase heat to medium-high and add the broth and cornstarch mixture. Bring to a boil and then reduce heat and simmer for 1-2 minutes.
  6. Return beef to pan and cook for about 3-5 minutes per side, depending on desired degree of doneness.
  7. Slice beef and serve with mushroom sauce over the pasta.