Lemongrass Beef

Lemongrass Beef Recipe
Becky Luigart-Stayner; Melanie J. Clarke

Freezing the beef makes slicing it easy. Reserve a quarter of the cooked beef for Vietnamese Summer Rolls.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 158
Caloriesfromfat 29 %
Fat 5.1 g
Satfat 1.7 g
Monofat 2 g
Polyfat 0.4 g
Protein 24.8 g
Carbohydrate 2 g
Fiber 0.1 g
Cholesterol 69 mg
Iron 2.8 mg
Sodium 353 mg
Calcium 10 mg

Ingredients

2 pounds sirloin tip roast
1/2 cup chopped peeled fresh lemongrass
1/3 cup chopped shallots
3 tablespoons fish sauce
1 1/2 tablespoons sugar
1 teaspoon dark sesame oil
1 teaspoon peanut oil
1/4 teaspoon salt
6 garlic cloves, crushed
2 serrano chiles, seeded and chopped
Cooking spray

Preparation

Cover roast with plastic wrap; freeze 30 minutes. Remove beef from freezer, and cut beef horizontally into 1/8-inch-thick slices.

Combine lemongrass and remaining ingredients except cooking spray in a food processor; process until smooth (about 1 minute). Combine beef and lemongrass mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 2 to 4 hours.

Prepare grill.

Remove beef from bag; discard marinade. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness.

Note: Store cooked beef in refrigerator for up to 2 days.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

August 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note