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
1 flank beef steak (about 1 pound)
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
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.
Nutrition information per serving: 464 Calories; 31 g Total Fat; 6 g Saturated Fat; 15 g Monounsaturated Fat; 66 mg Cholesterol; 433 mg Sodium; 20 g Total carbohydrate; 27 g Protein; 3.2 mg Iron; 9.3 mg Niacin; 0.9 mg Vitamin B6; 109.7 mg Choline; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 27.6 mcg Selenium; 9 g Fiber;