| Fast Prep

southwestern noodle bowl

start to finish: 30 minutes | MAKES: 6 to 8 servings (1⅓ cups each)

• 1½ lb. beef flank steak or beef top round steak, trimmed of fat
• ½ tsp. ground cumin
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 2 Tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 32-oz. box reduced-sodium beef broth
• 5 oz. dried angel hair pasta, broken
• 1½ cups chopped red and/or yellow sweet peppers or frozen mixed vegetables
• 6 green onions, cut into 1-inch pieces
• ½ cup hot-style salsa

1. Cut meat into thin bite-size strips. Sprinkle meat with cumin, salt, and black pepper.

2. In a 4- to 5-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add half of the meat; cook and stir 2 minutes or until slightly pink in center. Remove meat from pan. Repeat with the remaining 1 Tbsp. oil and the remaining meat. Set meat aside.

3. Add broth to the hot pot; bring to boiling. Stir in the remaining ingredients; return to boiling. Cook, uncovered, about 5 minutes or until pasta is tender, stirring occasionally. Remove pot from heat. Return meat to the pot; cover and let stand until heated through.

PER SERVING: 322 cal., 11 g fat (3 g sat. fat), 70 mg chol., 569 mg sodium, 23 g carb., 2 g fiber, 4 g sugars, 30 g pro.

SIMPLE SWAP

Prefer chicken to beef? You can substitute skinless, boneless chicken breast for the steak. In Step 2, cook the chicken until it is no longer pink and use chicken broth in place of the beef broth.