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looks good to me!!!
- Rick, Michigan

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Southwestern Noodle Bowl

 

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

 

Servings: 8 servings

Total: 30 mins

Rated:

 

1 star 2 starts 3 stars 4 stars 5 stars

 

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.



Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.