Nutrition per serving may change if servings are adjusted.
1 (6 inch) corn tortilla
12 ounces boneless beef top sirloin steak
¼ cup lime juice
¼ cup reduced-sodium chicken broth
1 tablespoon chopped fresh cilantro
2 to 3 teaspoons honey
1½ teaspoons cornstarch
2 cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground pepper
2 small green, red and/or yellow bell peppers, seeded and cut into thin strips
2 small onions, cut into thin wedges
1 tablespoon vegetable oil
1 (10 ounce) package torn mixed salad greens
12 red or yellow cherry tomatoes, halved or quartered
Preheat oven to 400°F. Cut tortilla into ⅛- to ¼-inch-wide strips; cut long strips in half crosswise. Place strips on an ungreased baking sheet. Coat with cooking spray; sprinkle lightly with paprika and chili powder. Bake about 8 minutes or until strips are golden and crisp, stirring once. Set aside.
If desired, partially freeze meat for easier slicing. Trim fat from meat. Cut meat into thin bite-size strips. For sauce, in a small bowl combine lime juice, broth, cilantro, honey, cornstarch and garlic; set aside. Sprinkle meat strips with cumin, salt and ground pepper; toss to coat.
Coat a large skillet with cooking spray. Preheat over medium-high heat. Add bell pepper and onion; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from skillet. Pour oil into hot skillet. Add meat; cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of skillet.
Stir sauce; add to center of skillet. Cook and stir until thick and bubbly. Return cooked vegetables to skillet. Stir all ingredients together to coat with sauce. Cook and stir until heated through.
To serve, divide salad greens and tomatoes among four dinner plates. Spoon meat mixture on top of greens mixture. Sprinkle with reserved tortilla strips.