Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Lemongrass Beef




Source of Recipe


Cooking Light-8/02






List of Ingredients



• 2 pounds sirloin tip roast
  
• 1/2 cup chopped peeled fresh lemon grass
  
• 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 cloves garlic, crushed
  
• 2 serrano peppers, seeded and chopped
  
• cooking spray
  






Instructions



1. Cover roast with plastic wrap; freeze 30 minutes. Remove beef from freezer, and cut beef horizonally 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. Yield: 8 servings. 158 cal, 5.1g fat, 24.8g pro, 2g carb, 0.1g fiber, 69mg chol, 2.8g iron, 353mg sod, 10mg calc.