Lemongrass Beef

Food Service Search Staff

INGREDIENTS:½ cup soy sauce
6 Tbsps. granulated sugar
6 stalks fresh lemongrass, minced
¼ cup garlic, minced
2 Tbsps. sesame oil
2 Tbsps. dry sherry wine
4 tsps. black pepper
6 lbs. eye of round beef, IMPS/NAMP 171C
½ cup cooking oil
½ cup dry sherry wine
4 Tbsps. lime juiceDIRECTIONS:1. Combine first seven ingredients (soy sauce through black pepper) in large bowl; mix well. Cover and chill for several hours before using as marinade.

2. Cut beef into 2 x ¼ x ¼ inch strips. Place beef strips in bowl with marinade, toss well to coat. Cover and refrigerate at least 2 hours before cooking. Drain before cooking.

3. In large skillet, heat oil; add beef and sauté over high heat just until beef is browned.

4. Add sherry; flame, if possible. Remove from heat.

5. Stir in lime juice; mix well. Serve over rice mixed with chopped chives, parsley and/or cilantro.NUTRITIONAL INFORMATION: Calories 252 (146.2% from fat); Fat 16.2g; Protein 24.6g; Carbohydrates 0.3g; Sodium 87mg; Cholesterol 67mg; Fiber 0g
SERVINGS:24 servingsFrom:Recipe from California Beef Council