TOMATO FIDEO
Yield Portion Size
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
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 46 mg | 5% |
Carbohydrate | 63 g | 21% |
Cholesterol | 69 mg | 23% |
Total Fat | 20 g | 31% |
Iron | 4 mg | 21% |
Potassium | 408 mg | 0% |
Calories | 610 kcal | 31% |
Sodium | 1545 mg | 64% |
Protein | 37 g | 73% |
Polyunsaturated Fat | 1 g | 3% |
Saturated Fat | 4 g | 18% |
Sugars | 8 g | 1% |
Dietary Fiber | 7 g | 28% |
Vitamin C | 32 mg | 53% |
Vitamin A | 549 iu | 11% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Season both sides of steak with salt and pepper, cut into thin strips. Set aside.
-
Step 2
Heat 6 tablespoons Wesson® Canola Fry Oil in a large skillet or wok over medium to medium-high heat.
-
Step 3
Add seasoned steak and cook until no longer pink, or to desired doneness. Remove from skillet and keep warm.
-
Step 4
Heat remaining oil. Add the pasta and garlic, stirring to coat the pasta.
-
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.
-
Step 6
Stir in steak and broccoli and cook, covered, until broccoli is tender and the mixture is heated through.
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