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Thai Beef Salad

1 large green bell peppers, cut in thin strips
1/2 medium cucumber, cut in tiny pieces
1/4 cup lime juice
2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
1 teaspoon dried basil, crushed
1/2 teaspoon dried mint flakes
1/4 teaspoon ground ginger
8 ounces beef sirloin steak
nonstick cooking spray
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
5 cups mixed salad greens, torn
lime wedge, optional

Combine bell pepper and cucumber in a medium bowl.

Stir together lime juice, brown sugar, soy sauce, basil, mint and
ginger in a small bowl. Set aside.

Trim separable fat from beef. Thinly sliced beef across the grain
into bite size strips. Spray an unheated large skillet with cooking
spray. Preheat over medium heat. Add beef, garlic, and jalapeno
pepper; stir fry for 3 to 4 minutes or until beef is desired
doneness. Remove beef mixture from skillet. Add to vegetable
mixture. Toss gently.

Add dressing to skillet. Bring to boiling. Remove from heat.

Divide greens among 4 individual serving plates. Spoon beef-vegetable
mixture over the greens. Drizzle dressing over all. Serve with
lime wedges, if desired. Serve immediately.


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