YIELD Makes 4 servings
|1||stalk lemongrass, outer leaves and tough upper stalk removed|
|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|
- 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.
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||18 %|
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