Lemongrass Beef With Avocado

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup sesame-ginger salad dressing
• 2 tablespoons refrigerated fresh lemongrass, paste
• 2 tablespoons bottled korean sweet sesame red chili sauce (or see thai sweet chili sauce)
• 1 flank beef steak (about 1 pound)
• 3 teaspoons garlic-flavored olive oil, divided
• 1 1/2 cups mini sweet peppers, cut into 3/4-inch pieces (sweet mini-peppers orange, yellow, red)
• 2 fresh california avocados, peeled and cut into 1/2-inch cubes
• 1/2 cup coarsely chopped italian parsley

Recipe

• 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 bowl; 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.