Southwestern Noodle Bowl

Trim fat from meat. Cut meat into thin bite-size strips. Sprinkle meat with cumin, salt, and black pepper. In a wok or extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add half of the meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove from wok. Repeat with the remaining oil and meat. Return all of the meat to the wok. Add broth; bring to boiling.

Stir in pasta, sweet peppers, and green onions; return to boiling. Cook according to pasta package directions until pasta is tender, stirring occasionally. Stir in the 1/2 cup salsa and, if desired, the oregano; heat. Ladle mixture into serving bowls. Top with Pico de Gallo.