Ingredients
1/4 cup lime juice2 tablespoons minced fresh cilantro1 garlic clove, minced1 teaspoon chili powder3/4 pound beef top sirloin steak, cut into thin strips1 medium green pepper, julienned1 medium sweet red pepper, julienned1 medium onion, sliced and halved1 teaspoon olive oil1 can (16 ounces) kidney beans, rinsed and drained4 cups torn mixed salad greens1 medium tomato, chopped4 tablespoons fat-free sour cream2 tablespoons salsa
Preparation
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 and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.
