Thai Beef Salad

• 1/4 c. lime juice
• 3 T. soy sauce
• 2 T. brown sugar
• 1/2 tsp. ground ginger
• 1 tsp. dried basil
• 1/2 tsp. dried mint
• 1 lb. beef round steak
• 1 clove minced garlic
• 1 jalapeno pepper, seeded and minced (optional)
• 1/2 of a medium cucumber, cut into strips
• 1 large yellow pepper, cut into strips
• 4 c. salad greens

In a small bowl, combine the lime juice, soy sauce, brown sugar, ground ginger, basil and mint. Mix and set aside.

Trim the beef and cut into thin bite-sized strips. Spray a large skillet (or wok) with nonstick spray. Preheat over medium heat. Add garlic and jalapeno pepper (if using). Stir-fry for 30 seconds. Add beef and stir-fry until cooked.

In a medium bowl, combine the beef, cucumber and pepper strips. Toss gently. Carefully spoon the beef mixture over the salad greens.

Add dressing to the skillet and boil for 30 seconds. Drizzle the dressing over each plate and serve immediately.

• Yields: 4 servings
• Preparation Time: 30 minutes