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
How to Make It
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.
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.
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