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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Omit the fish sauce, as it contains soy sauce. Use gluten-free tamari sauce in this dish.

 

"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."
-Calvin Trillin, Essayist

The refrigerator light goes on...

If you are going to cook this recipe on the same day you make it, the best choice for the meat would be better quality sirloin or a similar tender cut. If you are marinating overnight, using a less tender cut like top round or flank steak will be just as good - and a lot less expensive - but just as tasty.

Julienne

To slice food into thin match-stick strips. This can be meat or cheese like ham or Swiss cheese or it can be vegetables like carrots. Food is evenly sliced with a knife or mandoline, then cut into strips.


 

Lemongrass Beef



Servings = 2 | Serving size =4 ounces beef with noodles

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers. Note that cooking time does not include marinating time - the beef should be marinated at least an hour, but overnight is best.

3 4 inch stalks lemongrass
3 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
1 lime (juiced)
1 tsp fish sauce (optional)
2 tsp low sodium soy or gluten-free tamari sauce
2 tsp honey
8 ounces sirloin or top round (cut into 1/2 inch strips)
1 tsp sesame oil
1 large red onion (sliced)
1 large carrot (peeled and cut into matchsticks)
fresh ground black pepper (to taste)
3 ounces rice noodles
3 cups water
1/2 red bell pepper (julienned)

Peel the outer tough layers of the lemongrass and discard. Coarsely chop the tender center part of the stalk.

Place the lemongrass, garlic, ginger, lime juice, fish sauce (if used), soy/tamari sauce and honey in a blender or mini chopper. Process until smooth.

Fold the lemongrass marinade together with the beef. Cover and let marinate at least an hour, but overnight is best.

When ready to cook, place a medium skillet over medium high heat. Add the sesame oil, and when hot add the sliced onion.

Cook for about 4 to 5 minutes until the onion begins to soften.

Add the beef along with the marinade. Cook for about 4 minutes until all sides are browned.

Add the carrots, pepper and rice noodles. Add the water and stir.

Cover and reduce the heat until the water is simmering.

Cook over low heat for about 10 minutes. Add the red bell pepper and stir.

Cover and cook for about 5 10 more minutes until the rice noodles are soft. Add more water 1/4 cup at a time as needed. Serve.

Nutrition Facts

Serving size = 4 ounces beef with noodles

Servings = 2

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Amount Per Serving

Calories 503 Calories from Fat 85
  % Daily Value
Total Fat 9g 16%
    Saturated Fat 3g 14%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 66mg 20%
Sodium 585mg 25%
Total Carbohydrates 63g 22%
    Dietary Fiber 4g 17%
    Sugars 12g  
Protein 38g  
Vitamin A 119% Vitamin C 109%
Calcium 13% Iron 23%
Vitamin K 8 mcg Potassium 939 mg
Magnesium 69 mg