Vietnamese Beef Ribbons

• 1 pound lean boneless beef sirloin steak
• 1 tablespoon chopped fresh lemon grass
• 1 teaspoon minced serrano pepper with seeds
• 2 tablespoons lime juice
• 2 tablespoons low-sodium soy sauce
• 1 clove garlic, minced
• 1 medium onion, thinly sliced and separated into rings
• 3 tablespoons sugar
• 3 tablespoons white wine vinegar
• 1/4 teaspoon pepper
• 4 cups shredded carrot
• 1/3 cup chopped fresh mint
• Vegetable cooking spray
• 1 tablespoon chopped unsalted dry-roasted peanuts

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips, and set aside.
2. Combine lemon grass and next 4 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and shake well. Add steak to bag; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
3. Combine onion, sugar, vinegar, and 1/4 teaspoon pepper in a bowl; cover and chill at least 30 minutes. Stir in carrot and mint.
4. Remove steak from marinade; discard marinade. Thread steak onto 4 (12-inch) metal skewers.
5. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place kabobs on rack; grill, covered, 5 minutes or to desired degree of doneness, turning skewers once. Transfer carrot mixture to a serving platter using a slotted spoon; top with steak, and sprinkle evenly with peanuts.

beef sirloin steak, lemon grass, serrano pepper, lime juice, soy sauce, clove garlic, onion, sugar, white wine vinegar, pepper, shredded carrot, fresh mint, vegetable cooking spray, peanuts

Taken from www.myrecipes.com/recipe/vietnamese-beef-ribbons (may not work)