Southwestern Noodle Bowl

• 1 1/2 lbs beef flank steak or 1 1/2 lbs beef top round steak, cut into bite-size strips
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons cooking oil
• 2 garlic cloves, minced
• 2 (14 ounce) cans lower-sodium beef broth
• 1 (14 ounce) can reduced-sodium chicken broth
• 6 ounces dried angel hair pasta
• 2 medium red bell peppers or 2 medium 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
• 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,.
3. 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.

beef, ground cumin, salt, black pepper, cooking oil, garlic, lowersodium, chicken broth, pasta, red bell peppers, green onions, salsa, oregano, salsa, pepper

Taken from www.food.com/recipe/southwestern-noodle-bowl-441554 (may not work)