Lemongrass Beef With Avocado
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup sesame-ginger salad dressing
- 2 tablespoons refrigerated fresh lemongrass, paste
- 2 tablespoons bottled korean sweet sesame red chili sauce (or see Thai Sweet Chili Sauce)
- 1 flank beef steak (about 1 pound)
- 3 teaspoons garlic-flavored olive oil, divided
- 1 1⁄2 cups mini sweet peppers, cut into 3/4-inch pieces (sweet mini-peppers orange, yellow, red)
- 2 fresh california avocados, peeled and cut into 1/2-inch cubes
- 1⁄2 cup coarsely chopped Italian parsley
directions
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!