Southwest Beef-Linguine Toss

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Southwest Beef-Linguine Toss

4 ounces package dried linguine, fettuccine, or spaghetti
12 ounces beef top round steak
1 tablespoon cooking oil
2 teaspoons chili powder
1 clove garlic, minced
1 small onion, sliced and separated into rings
1 red or green sweet pepper, cut into strips
1 10-ounce package frozen whole kernel corn
1/4 cup picante sauce
Fresh cilantro sprigs (optional)

Cook pasta according to package directions. Drain pasta; rinse with warm water. Drain again. Meanwhile, trim fat from meat. Cut meat into thin bite-size strips.

In a wok or large skillet, heat oil over medium-high heat (add more oil if necessary during cooking). Stir-fry chili powder and garlic in hot oil for 15 seconds. add onion; stir-fry for 1 minute. Add sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. remove from wok.

Add meat to wok. stir-fry for 2 to 3 minutes or until 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.