Lemongrass Beef w/ Avocado
  • 1lb Beef Flank Steak
  • 1/2cup low-fat sesame-ginger salad dressing
  • 2tbsp refrigerated fresh lemon grass paste
  • 2tbsp bottled Korean sweet sesame red chili sauce
  • 3tsp garlic-flavored olive oildivided
  • 1 1/2cups sweet mini peppers(orange, yellow, red) cut into 3/4-inch pieces
  • 2 Fresh California Avocadospeeled and cut into 1/2-inch cubes
  • 1/2cup coarsely chopped Italian parsley
  1. Combine dressing, lemon grass paste and red chili sauce in small bowl. 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. 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. 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. Combine cooked beef, peppers, avocados, parsley and remaining dressing mixture in large bowl; mix lightly but thoroughly.