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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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