Warm Fajita Salad

• 1/4 cup lime juice
• 1/4 cup reduced sodium chicken broth
• 1 tablespoon snipped cilantro
• 2 cloves garlic, minced
• 1 1/2 teaspoon cornstarch
• 12 oz. boneless beef top sirloin steak, cut into thin, bite size strips.
• 1/2 teaspoon ground cumin
• 2 small onions, cut into thin wedges
• 1 medium green, red and/or yellow sweet pepper, cut into thin strips
  
• 1 tablespoon cooking oil
• 1 10 oz. package torn, mixed salad greens (8 cups)
• 12 cherry tomatoes, quartered Baked Tortilla Strips (optional)
• red or green salsa (optional)

Instructions:
Combine lime juice, chicken broth, cilantro, garlic, and cornstarch in a small bowl. Set aside.
Sprinkle beef with cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper;toss to coat. Spray a cold large skillet with nonstick spray coating. Add onion and sweet pepper. Stir-fry over medium heat 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet. Carefully add oil to the skillet. Add beef strips; stir-fry about 3 minutes or till desired doneness. Push to sides of skillet. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir meat and vegetables into sauce mixture; heat through.

To Serve: arrange greens and tomatoes on individual plates. Divide beef - vegetable mixture among plates. Top with Baked Tortilla Strips and serve with red or green salsa, if desired.

SandEE and Laz
Conneticut USA