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Ingredients
| lime juice: 1/4 cup |
| chicken broth: 1/4 cup |
| fresh cilantro (coriander): 1 Tbl |
| garlic: 2 cloves |
| cornstarch: 1 1/2 tsp |
| cured boneless ham: 0.75 lb |
| ground cumin: 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| onions: 2 |
| red sweet peppers: 2 whole peppers |
| olive oil: 1 Tbl |
| cherry tomatoes: 12 |
Warm Fajita Salad
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. Combine lime juice, chicken broth, cilantro, garlic, and cornstarch. Set aside.
2. Sprinkle beef with cumin, salt, and black pepper; toss to coat. Coat an unheated large skillet with cooking spray. Add onions and sweet peppers. Stir-fry over medium heat for 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet.
3. Carefully add cooking oil to the skillet. Add beef strips; stir-fry about 3 minutes or until desired doneness. Push to side of the skillet.
4. Stir lime juice mixture; add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir meat and vegetables into mixture in skillet; heat through.
5. To serve, arrange greens and tomatoes on four dinner plates. Divide beef-vegetable mixture among plates. Top with Baked Tortilla Strips and serve with red or green salsa, if desired. Makes 4 main-dish servings.