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.
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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* 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.
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