Beef Stir Fry With Avocado Salad Recipes

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BEEF STIR-FRY WITH AVOCADO SALAD



Beef Stir-Fry With Avocado Salad image

From Fitness magazine, May 2011. A Tex-Mex twist on a tasty,super quick dish. Swap in flank steak for the tenderloin to make this a budget friendly dinner. Cojita cheese is found in the Latin food section.

Provided by Bren in LR

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces beef tenderloin, cut into thin strips
1/4 cup freshly squeezed lime juice
1 tablespoon plus 1/2 tsp chili powder
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 avocado, diced
1/4 cup Cotija cheese, crumbled
1/4 cup cilantro, chopped (plus more for garnish)

Steps:

  • In a bowl, combine beef, 2 Tbs lime juice and 1 Tbs chili powder; set aside.
  • Heat oil in a large skillet. Add onion, bell pepper and poblano pepper and saute 5 minutes, stirring occasionally.
  • Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
  • In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro and remaining lime juice and chili powder.
  • Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas, if desired.

Nutrition Facts : Calories 495.6, Fat 29.9, SaturatedFat 9.5, Cholesterol 81.1, Sodium 468.6, Carbohydrate 31.9, Fiber 12.9, Sugar 3.5, Protein 27.8

MEXICAN BEEF STIR-FRY



Mexican Beef Stir-Fry image

This is a very unique stir fry, in that it's served on a bed of shredded lettuce instead of over rice! To save time, you can buy a bag of pre-shredded lettuce. I like 2 or more jalapenos, but I like things spicy. If you'd like, you can garnish with salsa, diced avocados, chopped green onions, and sour cream! I like this served hot, but you can serve it cold as a salad....but I really like it hot over the cold lettuce!

Provided by breezermom

Categories     Steak

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb top round steak
1 tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 medium onion, cut into thin wedges
1 red bell pepper, cut into very thin strips
1 -2 jalapeno pepper, seeded and cut into very thin strips
3 cups iceberg lettuce, shredded

Steps:

  • Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
  • Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
  • Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.

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