- make this recipe
- user reviews (4)
-
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)
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.
-
2
corn tortillas
-
1/8
teaspoon paprika
-
1/8
teaspoon chili powder
Cut tortillas into 1/8- to 1/4-inch-wide strips. Place strips on a baking sheet. Coat with nonstick cooking spray. Combine paprika and chili powder; sprinkle over tortilla strips. Bake in a 400 degree F oven 5 minutes. Toss; bake 3 to 5 minutes more.
- Servings Per Recipe 4,
- Calories 242,
- Protein (gm) 22,
- Carbohydrate (gm) 13,
- Fat, total (gm) 12,
- Cholesterol (mg) 57,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 235,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
My husband and I love this recipe and have been using it for 6 years. But I have seen negative reviews for it before so it really is a matter of taste. I love the lime taste and I love the textures and flavors of hot salads. Tweak it to taste.
7/7/2010 12:05:17 PM Report AbuseI agree it looks great but I think I will eliminate the seasonings suggested in the recipe. I plan to use my own version of marinade for the meat and veggies. I'm not very adventerous with spices that aren't on the common side. Plus I know many people that are allergic to cumin so I stay away from it completely in my own cooking. Doing it my way should assure that it will taste just fine!
7/7/2010 10:19:02 AM Report AbuseI was so disappointed in this recipe because it looks really good - but isn't. None of us could even finish it.
3/11/2010 01:57:52 PM Report Abuse