Southwestern Noodle Bowl

1 1/2 pound beef top round steak, cut into bite size strips
1 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
2 Tbsp olive oil
2 cloves garlic, minced
28 oz beef broth
14 oz chicken broth
6 oz dried angel hair pasta
2 red or yellow sweet pepper, chopped
6 green onions, trimmed and cut into slices
1/2 cup refrigerated hot style salsa
1/2 tsp oregano

Season meat with cumin, salt and pepper; set aside.  Heat 1 Tbsp oil; add garlic, stir-fry 15 seconds.  Add half the beef at a time; stir frying for 2-3 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, 2-3 minutes, until pasta is tender.  Stir in teh 1/2 cup salsa and oregano; heat through. 

Serves 8