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Lemon Grass Beef with Avocado

Lemon Grass Beef with Avocado


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Korean-seasoned, marinated flank steak, sweet mini peppers and Fresh California Avocados create an easy, delicious stir fry.


Serving Size: 4

1/2 cup low-fat sesame-ginger salad dressing, divided
2 Tbsp. refrigerated fresh lemon grass paste
2 Tbsp. bottled Korean sweet sesame red chili sauce
1 (1 lb.) beef flank steak
3 tsp. garlic-flavored olive oil, divided
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

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  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 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.

Nutrition information per serving

464 calories; 31 g fat (6 g saturated fat;
15 g monounsaturated fat); 66 mg cholesterol; 433 mg sodium; 20 g carbohydrate;
9.0 g fiber; 27 g protein; 9.3 mg niacin; 0.9 mg vitamin B6; 1.4 mcg vitamin B12;
3.2 mg iron; 27.6 mcg selenium; 5.3 mg zinc; 109.7 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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