Southwestern Noodle Bowl - cooking recipe

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)

Preparation

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.
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.