Ingredients
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1 large green bell peppers - cut in thin strips 1/2 medium cucumber - cut in tiny pieces 1/4 cup lime juice 2 tablespoons brown sugar 2 tablespoons low sodium soy sauce 1 teaspoon dried basil - crushed 1/2 teaspoon dried mint flakes 1/4 teaspoon ground ginger 8 ounces beef sirloin steak nonstick cooking spray 1 clove garlic - minced 1 jalapeno pepper - seeded and minced 5 cups mixed salad greens - torn (purchased) lime wedge - optional
Procedure
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Combine bell pepper and cucumber in a medium bowl.
For Dressing: Stir together lime juice, brown sugar, soy sauce, basil, mint and
ginger in a small bowl. Set aside.
Trim separable fat from beef. Thinly sliced beef across the grain into bite
size strips. Spray an unheated large skillet with cooking spray. Preheat over
medium heat. Add beef, garlic, and jalapeno pepper; stir fry for 3 to 4 minutes
or until beef is desired doneness. Remove beef mixture from skillet. Add to
vegetable mixture. Toss gently.
Add dressing to skillet. Bring to boiling. Remove from heat.
Divide greens among 4 individual serving plates. Spoon beef-vegetable mixture
over the greens. Drizzle dressing over all. Serve with lime wedges, if
desired. Serve immediately.
