Vietnamese Loin Steaks with Black Bean Relish

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Vietnamese Loin Steak with Black Bean Relish Photo
Vietnamese Loin Steak with Black Bean Relish

YIELD Makes 4 servings

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:

  1. 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.
  2. 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.
  3. 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
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