2 lb. sirloin tip roast
1/2 C. chopped peeled fresh lemongrass
1/3 C. chopped shallots
3 T. fish sauce
1 1/2 T. sugar
1 tsp. dark sesame oil
1 tsp. peanut oil
1/4 tsp. salt
6 garlic cloves, crushed
2 serrano chiles, seeded and chopped
Cooking spray

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

Yield: 8 servings

Calories: 158
Fat: 5.1g
Fiber: 0g