Lemongrass Beef with Avocado

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

Looking for a new meal to mix up your lunch routine? Enjoy the flavors of lemongrass, Korean chili sauce, avocado and peppers for a unique and tasty salad.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

Cook Mode

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

464 Calories

0 %*

6g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

3.2 mg IRON

0 %DV

5.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.