This easy Korean-seasoned stir-fry recipe features tender flank steak marinated in a sesame ginger lemongrass sauce then cooked with a colorful melange of sweet mini peppers, fresh avocado and parsley. This one-pan dish takes just minutes to make and is so delicious! Serve it with brown rice or your favorite kind.
Lemongrass Beef with Sweet Peppers and Avocado
From California Avocados
1/2 cup low-fat sesame-ginger salad dressing, divided (such as Newman’s Own Low-Fat Sesame Ginger Dressing)
2 Tbsp. refrigerated fresh lemongrass paste (look for this in Asian markets or buy on Amazon.com)
2 Tbsp. bottled Korean sweet sesame red chili sauce
1 (1 lb.) beef flank steak
3 tsp. olive oil, divided
1 clove garlic, minced
1 1/2 cups sweet mini peppers (orange, yellow, red) cut into 3/4-inch pieces
2 ripe, Fresh California Avocados, peeled and cut into 1/2-inch cubes
1 cup coarsely chopped Italian parsley
Combine dressing, lemongrass 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, minced garlic, 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 and peppers with avocados, parsley and remaining dressing mixture in large bowl; mix lightly but thoroughly.