6 servings (serving size: 3/4 cup beef mixture and about 3/4 cup noodles)
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon olive oil
1 (1 3/4-pound) boneless sirloin steak, trimmed and cut into 1/2-inch-thick strips
2 cups sliced onion
2 cups chopped red bell pepper
2 tablespoons all-purpose flour
2 garlic cloves, minced
2 tablespoons ketchup
1 tablespoon tomato paste
2 teaspoons fresh lime juice
1 (14 1/4-ounce) can low-salt beef broth
5 cups cooked medium egg noodles (8 ounces uncooked pasta)
How to Make It
Combine the first 6 ingredients in a small bowl.
Heat olive oil in a large nonstick skillet over medium-high heat. Add half of beef; cook for 1 minute on each side. Remove from pan. Repeat procedure with remaining beef; set aside.
Add onion and bell pepper to pan; sauté for 5 minutes. Stir in chili powder mixture, flour, and garlic, and sauté for 1 minute. Stir in ketchup, tomato paste, juice, and beef broth; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
Return the beef to pan, and cook for 3 minutes or until thoroughly heated. Serve over egg noodles.
Not sure if I would make this again. Something is a bit off in the spice combination. I used an Adobo chili powder (slightly smoky), which may have been too overpowering for the mix. I also might want to add more/different vegetables.
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