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 (see recipe below), (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.