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

• 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
• 14 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.

fusilli, vegetable oil, beef sirloin steaks, onion, broccoli florets, soy sauce, asian red chili sauce, fresh cilantro, ground black pepper, tomatoes, cilantro

Taken from www.food.com/recipe/beef-w-tomatoes-pasta-chili-sauce-sub-shrimp-or-chicken-451164 (may not work)