2 lb. sirloin tip roast
\n1\/2 C. chopped peeled fresh lemongrass
\n1\/3 C. chopped shallots
\n3 T. fish sauce
\n1 1\/2 T. sugar
\n1 tsp. dark sesame oil
\n1 tsp. peanut oil
\n1\/4 tsp. salt
\n6 garlic cloves, crushed
\n2 serrano chiles, seeded and chopped
\nCooking spray<\/p>\n
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.<\/p>\n
Yield: 8 servings<\/p>\n
Calories: 158
\nFat: 5.1g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n