Grilled Lemongrass Beef
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 167.0
- Total Fat: 4.8 g
- Cholesterol: 68.0 mg
- Sodium: 155.3 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.1 g
- Protein: 24.4 g
View full nutritional breakdown of Grilled Lemongrass Beef calories by ingredient
Introduction
If you've never cooked with lemongrass, try it out in this yummy main course. If you've never cooked with lemongrass, try it out in this yummy main course.Number of Servings: 1
Ingredients
- 2 lbs. sirloin tip, cut in 1/8" thick slices
- 1/2 cup peeled fresh lemongrass, chopped
- 1/3 cup shallots, chopped
- 1/2 tablespoon Vietnamese fish sauce (otherwise known as "Nuoc mam" or "Mam pla")
- 1 1/2 tablespoons sugar
- 2 teaspoons olive oil
- 6 medium garlice cloves, smashed
- 2 serrano chiles, seeded and chopped
- low fat cooking spray
Directions
1. In a food processor, combine lemongrass, shallots, fish sauce, sugar, oil, salt, garlic and chiles. Process for 1 minute or until smooth.
2. In a small bowl, add beef and lemongrass mixture and stir to coat evenly. Cover bowl with plastic wrap and marinate in the refrigerator for about 2-3 hours.
3. Prepare grill. Remove beef from bowl and discard extra marinade. Coat the grill with low fat cooking spray then grill the beef on each side for about 1 minute or until desired doneness.
Serves 8.
Reprinted with permission by Public Health – Seattle & King County
2. In a small bowl, add beef and lemongrass mixture and stir to coat evenly. Cover bowl with plastic wrap and marinate in the refrigerator for about 2-3 hours.
3. Prepare grill. Remove beef from bowl and discard extra marinade. Coat the grill with low fat cooking spray then grill the beef on each side for about 1 minute or until desired doneness.
Serves 8.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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PIDGE123
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CD3543611
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EVADIVA619
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TBATTEY
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SEWSWITHHOTGLUE
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DANCING_CHILD
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ROCKSTAR13
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CD13448968
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SAMARANOFF
Excellent flavor on the marinade, only substitution I used was soy sauce instead of the fish sauce. Read reviews saying fish sauce actually tasted like fish and I didn't want to chance it. Only thing I have to say is that this recipe is confusing because it lists it as 1 serving yet says serves 8? - 1/6/13
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CD11220882
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CWHELAN3
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MYDONNA13
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CD2622398
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JUSTICELEAGUE
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MLAVO056
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NASFKAB
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HARLEMPAPILLON
My husband is allergic to shell fish, so I substituted red wine vinegar for the fish sauce. I also omitted the sugar and added sliced red and green bell pepper strips, then stir fried it in my wok. It was quite delicious--I shall definitely try it again since my husband seemed to REALLY like it! - 3/4/20
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BUCKRUTH
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BBDELTA
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19PITSY53
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TIMOTHYNOHE
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KELLEY120
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IAMDESSIE
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