Warm Fajita Salad
CATEGORIES
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.
  6. 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.