 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California Ingredients:
1/2 pound boneless beef sirloin steak |
1/3 cup fresh lime juice |
1 tablespoon brown sugar |
1 tablespoon soy sauce |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint |
1 jalapeno pepper, minced |
2 to 3 garlic cloves, minced |
1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teaspoon ground ginger |
1 large sweet red pepper, julienned |
1/2 medium cucumber, chopped |
6 cups torn mixed salad greens |
Directions:
1. Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside.
2. In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber.
3. Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately. Yield: 4 servings.
|
|