Lemongrass Beef with Avocado

Name: Lemongrass Beef with Avocado
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Flank Steak; Asian sesame dressing; lemon grass; chili sauce; olive oil; bell peppers; avocado; fresh parsley

30

Minutes

4

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

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

Preparation

Step 1

Combine dressing, lemon grass paste and red chili sauce in small bowl.
Step 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.
Step 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.
Step 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.
Step 5

Combine cooked beef, peppers, avocados, parsley and remaining dressing mixture in large bowl; mix lightly but thoroughly.

Nutrition Information

Nutrition information per serving: 464 Calories; 279 Calories from fat; 31g Total Fat (6 g Saturated Fat; 15 g Monounsaturated Fat;) 66 mg Cholesterol; 433 mg Sodium; 20 g Total Carbohydrate; 9 g Dietary Fiber; 27 g Protein; 3.2 mg Iron; 9.3 mg NE Niacin; 0.9 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.3 mg Zinc; 27.6 mcg Selenium; 109.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Filed Under:

Mexican

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