Lemongrass Beef with Avocado

 Looking for a new meal to mix up your lunch routine? Enjoy the flavors of lemongrass, Korean chili sauce, avocado and peppers for a unique and tasty salad.   INGREDIENTS: 1 beef Flank Steak (about 1 pound) 1/2 cup low-fat sesame-ginger salad dressing 2 tablespoons refrigerated fresh lemon grass paste  2 tablespoons bottled Korean sweet sesame red chili sauce 3 teaspoons garlic-flavored olive oil, divided 1-1/2 cups sweet mini peppers (orange, yellow, red) cut into 3/4-inch pieces 2 Fresh California Avocados, peeled and cut into 1/2-inch cubes 1/2 cup coarsely chopped Italian parsley INSTRUCTIONS: 1. Combine dressing, lemon grass paste and red chili sauce in small bowl. 2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Place beef and 1/2 cup dressing mixture in medium boul; mix well.  3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef, stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef Remove from skillet; keep warm. 4. Meanwhile, heat remaining oil in same skillet over medium-high heat until hot. Add peppers; stir-fry 2 minutes or until crisp-tender, stirring frequently.  5. Combine cooked beef, peppers, avocados, parsley and remaining dressing mixture in large bowl, mix lightly but thoroughly. Enjoy!  

Lemongrass Beef with Avocado

 

Lemongrass Beef with Avocado

Looking for a new meal to mix up your lunch routine? Enjoy the flavors of lemongrass, Korean chili sauce, avocado and peppers for a unique and tasty salad.

 

INGREDIENTS:

1 beef Flank Steak (about 1 pound)

1/2 cup low-fat sesame-ginger salad dressing

2 tablespoons refrigerated fresh lemon grass paste 

2 tablespoons bottled Korean sweet sesame red chili sauce

3 teaspoons garlic-flavored olive oil, divided

1-1/2 cups sweet mini peppers (orange, yellow, red) cut into 3/4-inch pieces

2 Fresh California Avocados, peeled and cut into 1/2-inch cubes

1/2 cup coarsely chopped Italian parsley

INSTRUCTIONS:

1. Combine dressing, lemon grass paste and red chili sauce in small bowl.

2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Place beef and 1/2 cup dressing mixture in medium boul; mix well. 

3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef, stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef Remove from skillet; keep warm.

4. Meanwhile, heat remaining oil in same skillet over medium-high heat until hot. Add peppers; stir-fry 2 minutes or until crisp-tender, stirring frequently. 

5. Combine cooked beef, peppers, avocados, parsley and remaining dressing mixture in large bowl, mix lightly but thoroughly.

Enjoy!