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Lemongrass Beef with Avocado

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.

  • 30
    min
  • 4
    SERVINGS
  • 460
    Cal
  • 27 g
    Protein

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

Cooking:

  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 bowl; 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 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.

  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.

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.

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