1 pound boneless beef top sirloin steak
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons Pure Wesson® Vegetable Oil, divided
8 ounces dry angel hair or vermicelli pasta, broken into 1-inch pieces
6 cloves garlic, minced
2 cans (8 oz each) Hunt's® Tomato Sauce
1 cup water
3 cups Birds Eye® Broccoli Florets, thawed, drained
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 35 mg | 3% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 46 mg | 15% |
| Total Fat | 13 g | 20% |
| Iron | 2 mg | 13% |
| Calories | 365 kcal | 18% |
| Sodium | 646 mg | 27% |
| Protein | 23 g | 46% |
| Saturated Fat | 3 g | 13% |
| Sugars | 4 g | 0 |
| Dietary Fiber | 3 g | 14% |
| Vitamin C | 20 mg | 33% |
| Vitamin A | 244 iu | 5% |
Sprinkle both sides of meat with salt and pepper; cut into thin strips. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add meat; cook and stir 3 to 4 minutes or until browned. Remove from skillet; cover to keep warm.
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.
Stir in meat and broccoli. Increase heat to medium; cover and cook 3 minutes or until mixture is hot.
Beef and Broccoli Pasta Skillet
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