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

Recipe by Cooking Light August 2002

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

158 calories; calories from fat 29%; fat 5.1g; saturated fat 1.7g; mono fat 2g; poly fat 0.4g; protein 24.8g; carbohydrates 2g; fiber 0.1g; cholesterol 69mg; iron 2.8mg; sodium 353mg; calcium 10mg.