Lemongrass Beef

Becky Luigart-Stayner; Melanie J. Clarke

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

This recipe goes with Vietnamese Summer Rolls

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 29%
  • Fat: 5.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.8g
  • Carbohydrate: 2g
  • Fiber: 0.1g
  • Cholesterol: 69mg
  • Iron: 2.8mg
  • Sodium: 353mg
  • Calcium: 10mg


  • 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


  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.

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.

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