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Spicy Beef Salad

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

4 ServingsPrep: 10 min. + freezing Cook: 20 min.

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

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.
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.
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

2 of 2

Spicy Beef Salad (continued)

Directions (continued)

boil; remove from the heat and drizzle over salad. Serve
immediately. Yield: 4 servings.

Nutrition Facts: One serving (prepared with low-sodium soy sauce) equals 152 calories, 5 g fat (0 saturated fat), 45 mg cholesterol, 171 mg sodium, 11 g carbohydrate, 0 fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.