Tomato Fideo
Yield: 24 portions
Portion Size: 1 1/3 cups
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Beef Top Sirloin Steak, boneless, lean | 6 lbs | |
| Salt | 1½ teaspoons | |
| Ground black pepper | ¾ teaspoon | |
| Wesson® Canola Oil, divided | 27000 72635 | 1½ cups |
| Dry Fideo, Angel Hair, or Vermicelli pasta, broken into 1" pieces | 3 lbs | |
| Garlic cloves, peeled, minced | 6 tablespoons | |
| Hunt's® Tomato Sauce | 27000 39063 | 144 oz. |
| Frozen Broccoli Florets, thawed, drained | 18 cups |
Preparation:
- Season both sides of steak with salt and pepper, cut into thin strips. Set aside.
- Heat 6 tablespoons Wesson® oil in a large skillet or wok over medium to medium-high heat.
- Add seasoned steak and cook until no longer pink, or desired doneness. Remove from skillet and keep warm.
- Heat remaining oil. Add the pasta and garlic, stirring to coat the pasta.
- Stirring continuously, cook the pasta until golden brown. Stir in Hunt's® tomato sauce, cover, and reduce heat to low. Simmer for 10 minutes or until pasta is tender.
- Stir in steak and broccoli and cook, covered, until broccoli is tender and the mixture is heated through.
