Beef W/Tomatoes, Pasta & Chili Sauce (Sub Shrimp or

Name: Beef W/Tomatoes, Pasta & Chili Sauce (Sub Shrimp or Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb fusilli (spaghetti for more authentic Peruvian) or 12 lb penne pasta, cooked al dente (spaghetti for more authentic Peruvian); 2 tablespoons vegetable oil; 1 lb beef sirloin steaks, halved lengthwise and cut into 1/4-inch thick slices or 1 lb shrimp, medium shelled and deveined or 1 lb chicken breast, boneless and skinless cut into 1/4 inch strips; 1 large onion, halved lengthwise and cut into thin wedges; 3 cups broccoli florets (about 1 inch each); 3 tablespoons soy sauce, more for increased sauce; 1 tablespoon asian red chili sauce (Sriracha); 1 tablespoon chopped fresh cilantro, plus more for garnish; ¼ teaspoon fresh ground black pepper; 3 medium tomatoes, cut into 1-in .-thick wedges; cilantro, minced (optional garnish)

Servings: persons

12 lb fusilli (spaghetti for more authentic Peruvian) or 12 lb penne pasta, cooked al dente (spaghetti for more authentic Peruvian)
2 tablespoons vegetable oil
1 lb beef sirloin steaks, halved lengthwise and cut into 1/4-inch thick slices or 1 lb shrimp, medium shelled and deveined or 1 lb chicken breast, boneless and skinless cut into 1/4 inch strips
1 large onion, halved lengthwise and cut into thin wedges
3 cups broccoli florets (about 1 inch each)
3 tablespoons soy sauce, more for increased sauce
1 tablespoon asian red chili sauce (Sriracha)
1 tablespoon chopped fresh cilantro, plus more for garnish
¼ teaspoon fresh ground black pepper
3 medium tomatoes, cut into 1-in .-thick wedges
cilantro, minced (optional garnish)

1
Heat the oil in a large frying pan over medium-high heat.
2
When oil is hot, add beef and cook until it starts to brown, about 3 minutes.
3
Stir and let it continue to brown for 2 to 3 minutes more.
4
Transfer beef to a plate, reserving oil, and set aside.
5
Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes.
6
Add broccoli and cook until bright green, 2 to 3 minutes.
7
Add soy sauce, Sriracha, cilantro, and pepper.
8
Cook, stirring frequently, about 3 minutes.
9
Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer.
10
Add the cooked fusilli, stir, and cook until most of the liquid has evaporated or been absorbed by the pasta, 2 to 3 minutes.
11
Season to taste with additional soy sauce or Sriracha.
12
Serve hot with a sprinkling of fresh cilantro.

5391

kcal

Calories

Fat

1025

Carbs

219

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lb fusilli (spaghetti for more authentic Peruvian) or 12 lb penne pasta, cooked al dente (spaghetti for more authentic Peruvian), 2 tablespoons vegetable oil, 1 lb beef sirloin steaks, halved lengthwise and cut into 1/4-inch thick slices or 1 lb shrimp, medium shelled and deveined or 1 lb chicken breast, boneless and skinless cut into 1/4 inch strips, 1 large onion, halved lengthwise and cut into thin wedges, and more.

Yes, Beef W/Tomatoes, Pasta & Chili Sauce (Sub Shrimp or Chicken) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef W/Tomatoes, Pasta & Chili Sauce (Sub Shrimp or Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions