Eat This: Southwest Beef & Linguine toss

I love dishes that require a minimum of dishes and this yummy meal only requires 2 pots! While the recipe says it takes 25 minutes, it took me a good 40 minutes to do and one other mention for this recipe is that you'll want to add some chili sauce or paste to give it that southwestern zing. Other than that, it was super easy to do, made entirely with readily available ingredients, and tasted quite good!

• 4oz dried linguine - I used 2 good fistfuls of spaghettini
• 12 oz beef top round steak - I used 4 pieces of beef "butt" cut found in my Korean grocer
• 1 tblsp cooking oil
• 2 tsp chili powder
• 1/2 tsp minced garlic or 1 clove - I used 2
• 1 small onion, sliced into rings
• 1 red or green sweet pepper of your choice, cut into thin strips
• 1 10oz packaged of frozen corn - I used a few fistfuls of frozen veggie mix (corn, peas and beans)
• 1/4 cup bottled picante sauce - I didn't have any, so I used medium salsa. Hey, it's southwest enough!
• Fresh cilantro garnish

1. Cook pasta. Drain and set aside.
2. Cut steak into bite-size strips. Set aside.
3. Pour oil into wok or large skillet. Heat over med-high heat. Stir-fry in chili powder and garlic for 15 seconds. Add onion, stir-fry for 1 minute. Add pepper and stir-fry for 1-2 minutes until crisp. Remove veggies and put aside.
4. Add steak to wok and stir-fry for a couple minutes until cooked and has a golden edge. Add back in veggies. Add corn and picante (salsa). Stir for a bit, then add in drained, cooked pasta and mix it all together!
5. Sprinkle with cilantro like a pro!

This dish supposedly makes 4 servings, and is 350 calories (9g fat) per serving. Filling and healthy!