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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Freezing the beef makes slicing it easy. Reserve a quarter of the cooked beef for Vietnamese Summer Rolls. Ingredients:
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 |
Directions:
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.
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