Warm Fajita Salad
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)
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. 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.