Lemongrass Beef With Avocado

• 12 cup sesame-ginger salad dressing
• 2 tablespoons refrigerated fresh lemongrass, paste
• 2 tablespoons bottled korean sweet sesame red chili sauce (or see Thai Sweet Chili Sauce)
• 1 flank beef steak (about 1 pound)
• 3 teaspoons garlic-flavored olive oil, divided
• 1 12 cups mini sweet peppers, cut into 3/4-inch pieces (sweet mini-peppers orange, yellow, red)
• 2 fresh california avocados, peeled and cut into 1/2-inch cubes
• 12 cup coarsely chopped Italian parsley

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.
3. Place beef and 1/2 cup dressing mixture in medium bowl; mix well.
4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.
5. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.
6. Remove from skillet.
7. Repeat with 1 teaspoon oil and remaining beef.
8. Remove from skillet; keep warm.
9. Meanwhile, heat remaining oil in same skillet over medium-high heat until hot.
10. Add peppers; stir-fry 2 minutes or until crisp-tender, stirring frequently.
11. Combine cooked beef, peppers, avocados, parsley and remaining dressing mixture in large bowl; mix lightly but thoroughly.

sesameginger salad dressing, bottled korean sweet sesame red chili sauce, flank beef, garlic, sweet peppers, fresh california avocados, italian parsley

Taken from www.food.com/recipe/lemongrass-beef-with-avocado-513328 (may not work)