This easy Korean-seasoned stir-fry recipe features tender flank steak marinated in a sesame ginger lemongrass sauce then cooked with a colorful melange of sweet mini peppers, fresh avocado and parsley. This one-pan dish takes just minutes to make and is so delicious! Serve it with brown rice or your favorite kind.
Lemongrass Beef with Sweet Peppers and Avocado
From California Avocados
Serves 4
1/2 cup low-fat sesame-ginger salad dressing, divided (such as Newman’s Own Low-Fat Sesame Ginger Dressing)
2 Tbsp. refrigerated fresh lemongrass paste (look for this in Asian markets or buy on Amazon.com)
2 Tbsp. bottled Korean sweet sesame red chili sauce
1 (1 lb.) beef flank steak
3 tsp. olive oil, divided
1 clove garlic, minced
1 1/2 cups sweet mini peppers (orange, yellow, red) cut into 3/4-inch pieces
2 ripe, Fresh California Avocados, peeled and cut into 1/2-inch cubes
1 cup coarsely chopped Italian parsley
Directions:
Combine dressing, lemongrass 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, minced garlic, 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 and peppers with avocados, parsley and remaining dressing mixture in large bowl; mix lightly but thoroughly.
