Southwestern Noodle Bowl



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

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.

Yield: 8 servings