• 1-1/2 lb. beef flank steak cut into bite-size strips
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 2 Tbsp. cooking oil
• 2 teaspoon of garlic powder
• 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
• 1 medium green bell pepper chopped
• 6 green onions, trimmed, cut in 1-inch bias slices
• 2 jar of refrigerated hot-style salsa
• 1/4 cup snipped fresh oregano
How to make it
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.jar of salsa and oregano; heat through. Ladle into bowls; twirl pasta into nests. Top with salsa and pepper mix.