Lemongrass Beef with Avocado

• 30 min
• 4 SERVINGS
• 460 Cal
• 27 g Protein

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

Cooking:

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 an internal temperature of 145°F for medium rare as measured by a meat thermometer. 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.