This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak.
ingredients
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
directions
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.
NUTRITION INFORMATION
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