4 main-dish servings
Prep: 25 minutes Cook: 10 minutes
· 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.
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.
Nutrition Facts
Nutrition facts per serving:
· Servings Per Recipe 4 main-dish servings
· Calories 242
· Total Fat (g) 12
· Saturated Fat (g) 4
· Cholesterol (mg) 57
· Sodium (mg) 235
· Carbohydrate (g) 13
· Fiber (g) 3
· Protein (g) 22 Warm Fajita Salad
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