Lemongrass Beef with Avocado is a recipe developed by The Beef Checkoff, a promotion board for U.S. ranchers. I sourced the recipe from the California Avocado Commission’s website. The dish has many components found in Florida farm harvests as well.
Lemongrass Beef with Avocado
Yield: 4 servings
1/2 cup low-fat sesame-ginger salad dressing, divided
2 tablespoons refrigerated fresh lemongrass paste
2 tablespoons bottled Korean sweet sesame red chili sauce
1 pound beef flank steak
3 teaspoons garlic-flavored olive oil, divided
1 1/2 cups sweet mini peppers (orange, yellow, red) cut into 3/4-inch pieces
2 ripe California Hass avocados, peeled and cut into 1/2-inch cubes (see note)
1 cup coarsely chopped Italian parsley
1. Combine the dressing, lemongrass paste, and red chili sauce in small bowl.
2. Cut the beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Place the beef and 1/2 cup of the dressing mixture in medium bowl; mix well.
3. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until the outside surface of the beef is no longer pink. Remove meat from skillet. Repeat procedure with 1 teaspoon oil and the remaining beef. Remove meat from skillet; keep warm.
4. Meanwhile, heat the remaining oil in the same skillet over medium-high heat until hot. Add the peppers; stir-fry 2 minutes or until crisp-tender, stirring frequently.
5. Combine the cooked beef, peppers, cubed avocado, parsley, and remaining dressing mixture in large bowl; mix lightly but thoroughly. (Be careful not to mash the avocado cubes.)
Recipe notes: You can substitute one large Florida avocado for the smaller California Hass avocadoes. Look for tubes of lemongrass paste in the produce section of most major supermarkets, gourmet stores, or Asian markets.
SOURCE: The Beef Checkoff and the California Avocado Commission