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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Recipe is from Better Homes and Gardens. Ingredients:
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) |
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,.
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.
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