Beef Stir Fry With Avocado Salad Recipes

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BEEF STIR-FRY WITH AVOCADO SALAD



BEEF STIR-FRY WITH AVOCADO SALAD image

Categories     Vegetable

Yield 4

Number Of Ingredients 14

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

Steps:

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

AVOCADO CHICKEN STIR-FRY



Avocado Chicken Stir-Fry image

I created this recipe after trying a similar dish at a local Chinese restaurant. The avocado tastes SO good with snow peas and chicken. Be sure you use unripened avocados so they don't turn to mush during the cooking process! Serve over rice.

Provided by Cnstarz

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 10

½ cup chicken broth
¼ cup soy sauce
1 tablespoon cornstarch
1 clove garlic, minced
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups snow peas
2 cups cremini mushrooms, stems discarded, caps thinly sliced
4 bunches green onions, cut into 1-inch pieces
2 large ripe but firm avocados - peeled, pitted, and cut into large chunks

Steps:

  • In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
  • Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
  • Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 36.8 g, Cholesterol 60.8 mg, Fat 27.3 g, Fiber 17.1 g, Protein 33.4 g, SaturatedFat 4.3 g, Sodium 1001.6 mg, Sugar 9 g

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