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Sunday, January 17 2016

This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak.

1 1/2   pounds   beef flank steak or beef top round steak, cut into bite-size strips
1    teaspoon   ground cumin
1/4   teaspoon   salt
1/8   teaspoon   black pepper
2    tablespoons   canola oil
2      cloves garlic, minced
2    14 ounce can  lower-sodium beef broth
1    14 ounce can  reduced-sodium chicken broth
8    ounces   dried multigrain high protein angel hair pasta
2      medium red or yellow sweet peppers, chopped (2 cups)
6      green onions, trimmed, cut in 1-inch bias slices
1/2   cup   salsa
1/4   cup   snipped fresh oregano
1    recipe   Pico de Gallo or 1 1/2 cups refrigerated fresh or bottled salsa
Pico de Gallo
1 1/4   cups   chopped fresh tomatoes
1/4   cup   chopped onion
1/4   cup   snipped fresh cilantro
2    tablespoons   lime juice
1      fresh jalapeno chile pepper, seeded and finely chopped*
2      cloves garlic, minced
1/8   teaspoon   salt

Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.
Add pasta, sweet peppers, and green onions to skillet. Cook, uncovered, 2 to 3 minutes, until pasta is tender. Stir in the 1/2 cup salsa and oregano; heat through. Ladle into bowls. Top with salsa. Makes 8 servings.
Pico de Gallo
In a small bowl combine all ingredients. Makes about 1 1/2-cups.

Per Serving: cal. (kcal) 297, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 2, carb. (g) 26, fiber (g) 4, sugar (g) 5, pro. (g) 26, sodium (mg) 577, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:58 am   |  Permalink   |  0 Comments  |  Email

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