INGREDIENTS
1
stalk lemongrass, outer leaves and tough upper stalk removed
1
tablespoon sugar
1
tablespoon fish sauce
1
teaspoon minced garlic
1/2
to 1 teaspoon hot chili oil
2
boneless beef top loin (strip) steaks (8 ounces each)
1
can (about 8-3/4 ounces) whole baby corn (about 8 cobs), rinsed and drained
1
can (about 15 ounces) black beans, rinsed and drained
1
cup diced mango
1/2
green bell pepper, cut into strips
2
tablespoons chopped red onion
1
jalapeño pepper,* seeded and sliced (optional)
Juice of 1/2 lemon
1/2
teaspoon vegetable oil
1/2
teaspoon honey
1/8
teaspoon salt
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Flatten lemongrass with meat mallet and mince. Combine with sugar, fish sauce, garlic and chili oil in baking dish. Cut each steak lengthwise into 2 strips. Place in dish with marinade, coating both sides. Cover; refrigerate 1 hour, turning once.
- Halve corn cobs diagonally; combine with beans, mango, bell pepper, onion and jalapeño, if desired, in large bowl. Combine lemon juice, oil, honey and salt in small bowl; stir into bean mixture.
- Grill steaks over medium heat, uncovered, 10 to 12 minutes for medium-rare to medium or until desired doneness, turning once. Serve with relish.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Sodium
877 mg
Protein
33 g
Fiber
9 g
Carbohydrate
46 g
Cholesterol
65 mg
Saturated Fat
2 g
Total Fat
8 g
Calories from Fat
18 %
Calories
353
DIETARY EXCHANGE:
Meat
3
Fruit
1
Starch
2
