Vietnamese Beef Ribbons

Oxmoor House
4 servings.


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1 pound lean boneless beef sirloin steak
1 tablespoon chopped fresh lemon grass
1 teaspoon minced serrano pepper with seeds
2 tablespoons lime juice
2 tablespoons low-sodium soy sauce
1 clove garlic, minced
1 medium onion, thinly sliced and separated into rings
3 tablespoons sugar
3 tablespoons white wine vinegar
1/4 teaspoon pepper
4 cups shredded carrot
1/3 cup chopped fresh mint
Vegetable cooking spray
1 tablespoon chopped unsalted dry-roasted peanuts


Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips, and set aside.

Combine lemon grass and next 4 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and shake well. Add steak to bag; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

Combine onion, sugar, vinegar, and 1/4 teaspoon pepper in a bowl; cover and chill at least 30 minutes. Stir in carrot and mint.

Remove steak from marinade; discard marinade. Thread steak onto 4 (12-inch) metal skewers.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 5 minutes or to desired degree of doneness, turning skewers once. Transfer carrot mixture to a serving platter using a slotted spoon; top with steak, and sprinkle evenly with peanuts.

Created date

August 2009

Nutritional Information

Calories 302
Caloriesfromfat 27 %
Fat 9.1 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.3 g
Carbohydrate 25.2 g
Fiber 0.0 g
Cholesterol 79 mg
Iron 0.0 mg
Sodium 286 mg
Calcium 0.0 mg