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Lemongrass Beef

Becky Luigart-Stayner; Melanie J. Clarke
Yield 8 servings
Freezing the beef makes slicing it easy. Reserve a quarter of the cooked beef for Vietnamese Summer Rolls.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. Prepare grill.

  4. 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.

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

Cook's Notes

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