1 beef flank steak (1 to 1-1/4 pounds) or tender beef steak of your choice
1 tablespoon vegetable oil
1 teaspoon dried basil
1/2 teaspoon minced garlic
1/2 teaspoon pepper
3 medium tomatoes, cut in small wedges
1/4 cup chopped green pepper
6 green onions, thinly sliced
1/2 cup sour cream or plain yogurt
1/4 cup minced fresh parsley
1 medium ripe avocado, peeled and sliced
Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise, then cut across the grain into 1/8-in. slices.
In a heavy skillet, heat oil over medium-high heat. Add beef, basil, garlic and pepper. Stir-fry just until meat loses pink color, about 2 minutes. Remove from the heat. Add the tomatoes, green pepper and green onions; toss lightly.
Transfer beef and vegetables to dinner plates; top with sour cream and parsley. Garnish with avocado.