Fajita Salad

1 beef sirloin steak (6 ounces)
¼ cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 teaspoon chili powder
2 red bell peppers
1 medium onion
1 teaspoon olive oil
1 cup garbanzo beans, rinsed and drained
4 cups mixed salad greens
1 tomato, cut into wedges
1 cup salsa


Cut beef into 2x1x¼ inch strips. Place in resealable plastic food storage bag. Combine limejuice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.

(I just shake the bag real well)

Cut bell peppers into strips. Cut onion into slices. Heat olive oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion. Cook and stir 6 minutes or until vegetables are crisp-tender. Remove from skillet. Add beef and marinade to skillet. Cook and stir


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