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- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon dried basil
- 1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
- 1 teaspoon minced fresh gingerroot
- 1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 5 ounces fresh baby spinach (about 6 cups)
- 1 large sweet red pepper, julienned
- 1/2 medium cucumber, julienned
- For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat.
- Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.
Peppers (Hot)Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
2 cups: 207 calories, 5g fat (2g saturated fat), 46mg cholesterol, 383mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.