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 %|
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.