• 12 ounces boneless beef sirloin steak, cut 1-inch thick
  • 1 fresh jalapeno pepper, seeded and finely chopped*
  • 1/2 teaspoon finely shredded lime peel
  • 3 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon snipped fresh cilantro
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 6 cups torn napa cabbage and/or bok choy
  • 1/2 cup red sweet pepper strips or fresh pea pods
  • 1/4 cup sliced green onions


1. Trim fat from steak. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 15 minutes or to desired doneness (160 degrees F for medium doneness). Let steak stand for 5 minutes. Cut across the grain into thin bite-size strips.

2. Meanwhile, in a medium mixing bowl stir together jalapeno pepper, lime peel, lime juice, soy sauce, cilantro, sesame oil, sugar, and garlic. Stir in beef. Marinate in the refrigerator for 2 to 8 hours.

3. To serve, in a salad bowl toss together napa cabbage and/or bok choy, sweet pepper or pea pods, and green onions. Stir beef mixture; arrange in center of cabbage mixture. Makes 4 servings.



Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic gloves. If your bare hands touch the chili peppers, wash your hands well with soap and water.