Ingredients:
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 garlic cloves, minced
1 teaspoon chili powder
3/4 lb boneless beef top sirloin steaks, cut into thin strips
1 medium green peppers, julienned
1 medium sweet red peppers, julienned
1 medium onions, sliced and halved
1 teaspoon olive oil
1 (16 ounce) cans kidney beans, rinsed and drained
4 cups torn mixed salad greens
1 medium tomatoes, chopped
4 tablespoons nonfat sour cream
2 tablespoons salsa
Directions:
In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.
Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.