TOMATO FIDEO
TOMATO FIDEO

Yield Portion Size

24 portions (1-1/3 cups)
6 lbs
Beef top sirloin steak, boneless, lean
1-1/2 tsp
Salt
3/4 tsp
Ground black pepper
1-1/2 cups
Wesson® Canola Fry Oil, divided
3 lbs
Dry fideo, angel hair or vermicelli pasta, broken into 1" pieces
6 tbsp
Garlic cloves, minced
144 oz
18 cups
Frozen broccoli florets, thawed, drained
View Nutrition Information

Directions

  1. Step 1

    Season both sides of steak with salt and pepper, cut into thin strips. Set aside.

  2. Step 2

    Heat 6 tablespoons Wesson® Canola Fry Oil in a large skillet or wok over medium to medium-high heat.

  3. Step 3

    Add seasoned steak and cook until no longer pink, or to desired doneness. Remove from skillet and keep warm.

  4. Step 4

    Heat remaining oil. Add the pasta and garlic, stirring to coat the pasta.

  5. Step 5

    Stirring continuously, cook the pasta until golden brown. Stir in Hunt's® Tomato Sauce, cover, and reduce heat to low. Simmer 10 minutes or until pasta is tender.

  6. Step 6

    Stir in steak and broccoli and cook, covered, until broccoli is tender and the mixture is heated through.

Related Products

HUNTS Tomato Paste
HUNTS Tomato Ketchup Best Ever
HUNTS Diced Tomatoes With Basil Garlic And Oregano
HUNTS Pasta Sauce Traditional
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