| Ingredients: 1/4 cup lime juice
1/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh cilantro
2 cloves garlic, minced
1-1/2 teaspoons cornstarch
3/4 pound boneless beef top sirloin steak, cut into thin, bite-size strips
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
2 small onions, cut into thin wedges
2 small green, red, and/or yellow sweet peppers, cut into thin strips
1 tablespoon cooking oil
1 10-ounce package torn mixed greens (8 cups)
12 cherry tomatoes, quartered
Baked Tortilla strips, (optional)
Red or green salsa (optional)
Directions:1. Combine lime juice, chicken broth, cilantro, garlic, and cornstarch. Set aside.
2. Sprinkle beef with cumin, salt, and black pepper; toss to coat. Coat an unheated large skillet with cooking spray. Add onions and sweet peppers. Stir-fry over medium heat for 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet.
3. Carefully add cooking oil to the skillet. Add beef strips; stir-fry about 3 minutes or until desired doneness. Push to side of the skillet.
4. Stir lime juice mixture; add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir meat and vegetables into mixture in skillet; heat through.
5. To serve, arrange greens and tomatoes on four dinner plates. Divide beef-vegetable mixture among plates. Top with Baked Tortilla Strips and serve with red or green salsa, if desired. Makes 4 main-dish servings.
Baked Tortilla Strips: Cut two corn tortillas into 1/8- to 1/4-inch-wide strips. Place strips on a baking sheet. Coat with nonstick cooking spray. Combine 1/8 teaspoon paprika and 1/8 teaspoon chili powder; sprinkle over tortilla strips. Bake in a 400 degree F oven 5 minutes. Toss; bake 3 to 5 minutes more. |
Pineapple & honeydew salad with honey mustard & lime marinated shrimp