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


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

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

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

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

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

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