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: Southwestern Noodle Bowl Recipe
| Recipe Detail | ||
| Noodle Recipes "1-1/2 lb. beef flank steak or beef top round steak, cut into bite-size strips 1 tsp. ground cumin 1/4 tsp. salt 1/8 tsp. black pepper 2 Tbsp. cooking oil 2 cloves garlic, minced 2 14-oz. cans lower-sodium beef broth 1 14-oz. can reduced-sodium chicken broth 6 oz. dried angel hair pasta 2 medium red or yellow sweet peppers, chopped 6 green onions, trimmed, cut in 1-inch bias slices 1/2 cup refrigerated hot-style salsa 1/4 cup snipped fresh oregano Refrigerated salsa Purchased pepper seasoning blend (optional) " "1. 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. 2. Add pasta, sweet peppers, and 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; twirl pasta into nests. Top with salsa and pepper mix. Makes 8 servings. " | ||
