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| Warm Fajita Salad |
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
- Red or green salsa (optional)
Directions
- Combine lime juice, chicken broth, cilantro, garlic, and cornstarch; set aside
- 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
- 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
- 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
- To serve, arrange greens and tomatoes on four dinner plates
- Divide beef-vegetable mixture among plates
I wanted something different and this was just what I was looking for. I also topped mine with sour cream and cheese, opted out of onions and cilantro and garlic. I did use Garlic salt in both the cornstarch mixture and with the steak rub too. I used red, green, yellow and orange peppers, romaine lettuce and some baby spinach.
(Recipe used: Better Homes & Gardens)
