Beef Stir-Fry With Avocado Salad

Submitted by Bren_in_L.R.

"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."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 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)

directions

1. In a bowl, combine beef, 2 Tbs lime juice and 1 Tbs chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell pepper and poblano pepper 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.