Portobello Mushrooms And Sirloin Strips Over Spinach Pasta

• MARINADE
• 1/3 1/3 cup dry red wine or 1/3 cup nonalcoholic red wine
• 3 tablespoons light soy sauce
• 3 tablespoons very low-sodium worcestershire sauce or 3 tablespoons low-sodium worcestershire sauce
• 6 cloves garlic, minced or 1 tablespoon instant minced garlic
• 2 teaspoons extra virgin olive oil
• 1 1/2 teaspoons dried oregano, crumbled
• 12 ounces portabella mushrooms, sliced
• 12 ounces top sirloin steaks, all visible fat removed,cut into thin strips
• 8 ounces dried spinach fettuccine
• olive oil flavored cooking spray

1. Combine marinade ingredients in an airtight plastic bag.
2. Add mushrooms and beef and turn to coat thoroughly.
3. Seal and refrigerate for 30 minutes, turning bag frequently.
4. Cook pasta using package directions, omitting salt and oil.
5. Spray a large nonstick skillet with olive oil spray.
6. Heat over medium-high heat for 1 minute.
7. Using a slotted spoon, transfer half the beef mixture to skillet.
8. Cook for 4 minutes, or until meat is no longer pink, stirring frequently.
9. Put on a plate and set aside.
10. Repeat with remaining beef mixture, reserving all marinade and leaving beef mixture in skillet.
11. Return reserved beef mixture with juices to skillet and add marinade.
12. Increase heat to high and cook for 1 minute, stirring gently.
13. Remove from heat.
14. To serve, spoon beef mixture and sauce over pasta.

marinade, red wine, soy sauce, worcestershire sauce, garlic, extra virgin olive oil, oregano, portabella mushrooms, sirloin, olive oil

Taken from www.food.com/recipe/portobello-mushrooms-and-sirloin-strips-over-spinach-pasta-38456 (may not work)