PREPARATION:

1. Cut beef into 2X1X1/4-inch strips. Place in resealable food storage bag. Combine lime juice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.
2. 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 3 minutes or until meat is cooked through. Remove from heat. Add bell peppers, onion and garbanzo beans to skillet; toss to coat with pan juices. Cool slightly.
3. Divide salad greens evenly among serving plates. Top with beef mixture and tomato wedges. Serve with salsa. Garnish with sour cream and sprigs of cilantro, if desired.