• 20minutes
  • 364calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless beef top sirloin steak

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon ground black pepper

  4. 4 tablespoons Pure Wesson® Vegetable Oil, divided

  5. 8 ounces dry angel hair or vermicelli pasta, broken into 1-inch pieces

  6. 6 cloves garlic, minced

  7. 2 cans (8 oz each) Hunt's® Tomato Sauce

  8. 1 cup water

  9. 3 cups frozen broccoli florets, thawed, drained

Instructions Jump to Ingredients ↑

  1. Sprinkle both sides of steak with salt and pepper; cut into thin strips. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add steak strips; cook and stir 3 to 4 minutes or until browned. Remove from skillet; cover to keep warm.

  2. Add remaining 3 tablespoons oil, pasta and garlic to skillet; stir until pasta is coated with oil. Cook 3 to 4 minutes or until pasta is light golden brown, stirring constantly. Stir in tomato sauce and water; cover. Reduce heat to medium-low; simmer 10 minutes or until pasta is tender.

  3. Stir in steak and broccoli. Increase heat to medium; cover and cook 3 minutes or until broccoli is crisp-tender and mixture is hot.


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