| Southwest Beef Linguine Toss 4 ounces of packages dried linguine
12 ounces of beef top round steak
1 tablespoon of cooking oil
2 teaspoons of chili powder
1 clove garlic, minced
1 small onion, sliced and separated into rings
1 red or green sweet pepper, cut into strips
One 10 ounce package of frozen whole kernel corn
1/4 cup of picante sauce | |
Cilantro sprigs, optional Cook the pasta according to the package directions. Drain pasta, rinse with warm water. Drain again. Meanwhile trim the fat from the meat. Cut meat into thin bite size strips. Add cooking oil to a wok or large skillet. Preheat over medium high heat, adding more more if necessary. Stir fry chili powder and garlic in hot oil for 15 seconds. Add onion, stir fry for 1 to 2 minutes more or until the vegetables are crisp tender. Remove from wok. Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Return vegetables to wok. Stir in corn and picante sauce. Add the cooked pasta. Toss all ingredients together to coat. Cook and stir until heated through. Serve immediately. If desired, garnish with cilantro. Makes 4 servings
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