All the sizzling goodness of lime-and-cilantro-flavored beef strips combine with cool, crisp greens to make this low-carb salad a standout on your table.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Cut tortilla into 1/8- to 1/4-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.

Nutrition Facts

2 cups salad greens, 3/4 cup beef-vegetable mixture, plus cherry tomatoes and tortilla strips
223 calories; protein 21.2g; carbohydrates 19g; dietary fiber 3.8g; sugars 7.6g; fat 7.6g; saturated fat 1.6g; cholesterol 51.6mg; vitamin a iu 1456.4IU; vitamin c 48.8mg; folate 28.9mcg; calcium 76.9mg; iron 3.3mg; magnesium 50.8mg; potassium 774.5mg; sodium 245.7mg.

2 1/2 lean protein, 2 vegetable, 1 1/2 starch, 1/2 fat