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.
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
INSTRUCTIONS:
1. Combine dressing, lemon grass paste and red chili sauce in
small bowl.
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 boul; mix well.
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 outside surface of beef is no longer pink. Remove from
skillet. Repeat with 1 teaspoon oil and remaining beef Remove from skillet;
keep warm.
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.
5. Combine cooked beef, peppers, avocados,
parsley and remaining dressing mixture in large bowl, mix lightly but
thoroughly.
Enjoy!