 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
WARM FAJITA SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the O'Connor Estate in Lubbock, Texas in 1991. Ingredients:
1/4 cup lime juice |
1/4 cup chicken broth |
1 tablespoon snipped fresh cilantro |
1-1/2 teaspoons cornstarch |
2 cloves garlic minced |
12 ounces boneless beef top sirloin steak |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
nonstick cooking spray |
2 small onions cut into thin wedges |
2 small sweet peppers cut into thin strips |
1 tablespoon cooking oil |
10 ounce package torn mixed salad greens |
12 cherry tomatoes quartered |
Directions:
1. In small bowl combine lime juice, broth, cilantro, cornstarch and garlic then set aside.
2. Trim fat from meat then cut into thin bite size strips.
3. Sprinkle with cumin, salt and black pepper then toss to coat.
4. Lightly coat a large skillet with cooking spray then heat skillet over medium high heat.
5. Add onions and sweet peppers then cook and stir until crisp tender.
6. Remove vegetables from skillet then add oil to hot skillet and add meat.
7. Cook and stir for 3 minutes then push meat from center of skillet.
8. Add sauce to center of skillet then cook and stir until thickened and bubbly.
9. Return cooked vegetables to skillet then stir all ingredients together to coat with sauce.
10. Cook and stir until heated through.
11. To serve arrange salad greens and tomatoes on 4 dinner plates.
12. Spoon meat mixture on top of greens and serve immediately.
|
|