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HOT-AND-SOUR THAI BEEF SALAD

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 4
INGREDIENTS
  • 1 large green, red or yellow bell pepper, cut into thin strips
  • 1/2 medium cucumber, peeled, seeded and cut into thin strips
  • 1/4 cup lime juice
  • 3 tablespoons La Choy® Lite Soy Sauce
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon chopped fresh basil leaves
  • 1-1/2 teaspoons chopped fresh mint leaves
  • 1/2 teaspoon ground ginger
  • PAM® Original No-Stick Cooking Spray
  • 1 jalapeno pepper, seeded, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 1 clove = about 1/2 tsp cloves garlic, minced
  • 3/4 pound boneless beef sirloin steak, trimmed if necessary, cut into thin strips
  • 4 cups torn mixed salad greens
DIRECTIONS

Mix bell peppers and cucumbers in large bowl; set aside. Combine lime juice, soy sauce, sugar, basil, mint and ground ginger in small bowl; set aside.

Spray large skillet or wok with cooking spray; heat over medium heat 1 minute. Add jalapeno peppers, grated ginger and garlic; cook 30 seconds, stirring constantly. Stir in steak; cook 3 to 4 minutes, or until cooked through, stirring frequently. Add to bell pepper mixture; mix lightly. Set aside.

Add lime juice mixture to same skillet. Bring to a boil, stirring occasionally. Boil 30 seconds.

Divide greens among 4 salad plates; top evenly with the steak mixture. Drizzle with the lime juice mixture.