Warm Fajita Salad
|Lime juice||1⁄4 Cup (4 tbs)|
|Reduced sodium chicken broth||1⁄4 Cup (4 tbs)|
|Snipped cilantro||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Boneless beef top sirloin steak||12 Ounce|
|Ground cumin||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Onions||2 Small, cut into wedges|
|Sweet peppers||2 Small, cut into thin strips (Green/Red/Yellow)|
|Cooking oil||1 Tablespoon|
|Torn mixed salad greens||10 Ounce (1 Package)|
|Cherry tomatoes||12 , quartered|
For sauce, in a small bowl combine lime juice, broth, cilantro, cornstarch, and garlic.
Trim fat from meat.
Cut meat into thin bite-size strips.
Sprinkle with cumin, salt, and black pepper; toss to coat.
Lightly coat a large skillet with cooking spray.
Heat skillet over medium-high 'heat.
Add onions and sweet peppers; cook and stir for 3 to 4 minutes or until crisp-tender.
Remove vegetables from skillet.
Add oil to hot skillet.
Add meat; cook and stir for 2 to 3 minutes or until meat is slightly pink in center.
Push meat from center of skillet.
Add sauce to center of skillet.
Cook and stir until thickened and bubbly.
Return cooked vegetables to skillet.
Stir all ingredients together to coat with sauce.
Cook and stir until heated through.
To serve, arrange the salad greens and tomatoes on 4 dinner plates.
Spoon meat mixture on top of greens.
If desired, top with Baked Tortilla Strips; serve with salsa.
Balled Tortilla Strips: Cut 2 corn tortillas into 1/4-inch strips.
Place strips on an ungreased baking sheet.
Coat with nonstick cooking spray.
Combine 1/8 teaspoon each paprika and chili powder; sprinkle over tortilla strips.
Bake in a 400° oven for 8 minutes or until golden and crisp, stirring once.