Southwestern Noodle Bowl

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

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3 users rated this recipe an average rating of 2.5
  • Makes: 8 servings
  • Start to Finish: 30 mins
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Southwestern Noodle Bowl
Ingredients
1 1/2
pounds beef flank steak or 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
2
14 ounce can lower-sodium beef broth
1
14 ounce can reduced-sodium chicken broth
6
ounces 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 Facts (Southwestern Noodle Bowl)
    Per serving:
  • 260 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 28 mg chol.,
  • 616 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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