1
lb. Lean Beef Tenderloin Steak
4 oz. Shiitake Mushrooms
6 Tbsp. Soy Sauce
1 tsp. Hot Sesame Oil
3 Tbsp. Balsamic Vinegar
3 Large Garlic Cloves, Crushed
2 tsp. Freshly Grated Ginger
3 tsp. Roseli® Olive Oil
16 oz. Roseli® Cracked Black Pepper Fettuccine
1 Bunch Green Onions, Chopped
1/4 cup Chopped Fresh Cilantro
2 Tbsp. Toasted Sesame Seeds
1/4 tsp. Chili Pepper Flakes
1. Cut steak into 1/4" julienne strips and place in a bowl. In
another bowl mix together soy sauce, sesame oil, balsamic vinegar,
garlic and ginger. Sprinkle about 3 tablespoons of the marinade on
the beef strips and marinate for 30 minutes.
2. Meanwhile, cook pasta according
to package directions. Drain and place in a serving bowl and toss the remaining
marinade. Heat olive oil in a skillet over high heat and saute beef for 1 minute.
Add the green onions, cilantro, sesame seeds and chili flakes and saute for 1
minute. Serve over hot pasta.
Yield: 4 servings