Southwestern Noodle Bowl
This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak.
Ingredients
-
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)
Directions
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.
Nutrition information
Calories 260, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 3 g, Cholesterol 28 mg, Sodium 616 mg, Carbohydrate 21 g, Total Sugar 3 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 6%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Potato Topped Beef Bowl
This quick and easy main dish recipe is also called shepherd's pie. Each serving includes a layer of beef and mixed vegetables, mashed potato flakes, and a sprinkling of cheddar cheese.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
