1.5 pound Beef flank steak or beef top round steak, cut into bite size strips
1 teaspoon Ground cumin
0.25 teaspoon Salt
0.1200000000000001 teaspoon Black pepper
2 tablespoon Canola oil
2 Cloves garlic, minced
14 ounce 2 can lower sodium beef broth
14 ounce 1 can reduced sodium chicken broth
8 ounce Dried multigrain high protein angel hair pasta
2 Medium red or yellow sweet peppers, chopped
1 inch 6 green onions, trimmed, cut in bias slices
0.5 cup Salsa
0.25 cup Snipped fresh oregano
1.5 cup 1 recipe pico de gallo refrigerated fresh or bottled salsa
1.25 cup Chopped fresh tomatoes
0.25 cup Chopped onion
0.25 cup Snipped fresh cilantro
2 tablespoon Lime juice
1 Fresh jalapeno chile pepper, seeded and finely chopped
2 Cloves garlic, minced
0.1200000000000001 teaspoon Salt
Nutrition value
326
calories per serving
10 g Fat40 g Protein26 g Carbs5 g FiberOther
Current Totals
10 g Fat
40 g Protein
26 g Carbs
5 g Fiber
MacroNutrients
Carbs
26 g
Protein
40 g
Fiber
5 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
117 mg
Iron
5 mg
Vitamin A
444 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
2 mcg
Vitamin C
11 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
79 mg
Manganese
1 mg
Phosphorus
361 mg
Selenium
45 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
