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Vietnamese Beef Ribbons

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

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

  5. 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.

Light and Luscious