Rocky Mountain Recipes 5-31-10 | TheFencePost.com

Rocky Mountain Recipes 5-31-10

2 Tbsp. Dried Lemongrass

1 Tbsp. Sugar substitute

1 Tbsp. Fish Sauce

1 Tbsp. Dark Sesame Oil

1 c. Rice Wine Vinegar

2 Garlic cloves, minced

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1 Jalapeno, seeded, minced

1 t. Fresh ginger, grated

1 Tbsp. Soy Sauce

1/2 c. Fresh lime juice

1-1/2 lbs. Sirloin Steak

2 Tbsp. Peanuts, chopped

1 bunch Chives, garnish

8 (10-inch) Wooden Skewers

Combine lemongrass, sugar substitute, fish sauce, oil and vinegar in a medium bowl. Stir in garlic, chile, ginger, soy sauce and lime juice then stir to combine. Put steak in a zip-close plastic bag and pour in marinade. Close bag and turn several times to coat meat. Refrigerate for 12 to 24 hours, turning bag occasionally. Soak skewers in water for 30 minutes. Remove meat from marinade and slice steak thinly. Weave strips onto skewers. Grill 1 to 2 minutes on each side. Serve garnished with chives. Sprinkle with peanuts.

Lisa Kalmbach • Papillion, Neb.

2 Tbsp. Dried Lemongrass

1 Tbsp. Sugar substitute

1 Tbsp. Fish Sauce

1 Tbsp. Dark Sesame Oil

1 c. Rice Wine Vinegar

2 Garlic cloves, minced

1 Jalapeno, seeded, minced

1 t. Fresh ginger, grated

1 Tbsp. Soy Sauce

1/2 c. Fresh lime juice

1-1/2 lbs. Sirloin Steak

2 Tbsp. Peanuts, chopped

1 bunch Chives, garnish

8 (10-inch) Wooden Skewers

Combine lemongrass, sugar substitute, fish sauce, oil and vinegar in a medium bowl. Stir in garlic, chile, ginger, soy sauce and lime juice then stir to combine. Put steak in a zip-close plastic bag and pour in marinade. Close bag and turn several times to coat meat. Refrigerate for 12 to 24 hours, turning bag occasionally. Soak skewers in water for 30 minutes. Remove meat from marinade and slice steak thinly. Weave strips onto skewers. Grill 1 to 2 minutes on each side. Serve garnished with chives. Sprinkle with peanuts.

Lisa Kalmbach • Papillion, Neb.

2 Tbsp. Dried Lemongrass

1 Tbsp. Sugar substitute

1 Tbsp. Fish Sauce

1 Tbsp. Dark Sesame Oil

1 c. Rice Wine Vinegar

2 Garlic cloves, minced

1 Jalapeno, seeded, minced

1 t. Fresh ginger, grated

1 Tbsp. Soy Sauce

1/2 c. Fresh lime juice

1-1/2 lbs. Sirloin Steak

2 Tbsp. Peanuts, chopped

1 bunch Chives, garnish

8 (10-inch) Wooden Skewers

Combine lemongrass, sugar substitute, fish sauce, oil and vinegar in a medium bowl. Stir in garlic, chile, ginger, soy sauce and lime juice then stir to combine. Put steak in a zip-close plastic bag and pour in marinade. Close bag and turn several times to coat meat. Refrigerate for 12 to 24 hours, turning bag occasionally. Soak skewers in water for 30 minutes. Remove meat from marinade and slice steak thinly. Weave strips onto skewers. Grill 1 to 2 minutes on each side. Serve garnished with chives. Sprinkle with peanuts.

Lisa Kalmbach • Papillion, Neb.

2 Tbsp. Dried Lemongrass

1 Tbsp. Sugar substitute

1 Tbsp. Fish Sauce

1 Tbsp. Dark Sesame Oil

1 c. Rice Wine Vinegar

2 Garlic cloves, minced

1 Jalapeno, seeded, minced

1 t. Fresh ginger, grated

1 Tbsp. Soy Sauce

1/2 c. Fresh lime juice

1-1/2 lbs. Sirloin Steak

2 Tbsp. Peanuts, chopped

1 bunch Chives, garnish

8 (10-inch) Wooden Skewers

Combine lemongrass, sugar substitute, fish sauce, oil and vinegar in a medium bowl. Stir in garlic, chile, ginger, soy sauce and lime juice then stir to combine. Put steak in a zip-close plastic bag and pour in marinade. Close bag and turn several times to coat meat. Refrigerate for 12 to 24 hours, turning bag occasionally. Soak skewers in water for 30 minutes. Remove meat from marinade and slice steak thinly. Weave strips onto skewers. Grill 1 to 2 minutes on each side. Serve garnished with chives. Sprinkle with peanuts.

Lisa Kalmbach • Papillion, Neb.

2 Tbsp. Dried Lemongrass

1 Tbsp. Sugar substitute

1 Tbsp. Fish Sauce

1 Tbsp. Dark Sesame Oil

1 c. Rice Wine Vinegar

2 Garlic cloves, minced

1 Jalapeno, seeded, minced

1 t. Fresh ginger, grated

1 Tbsp. Soy Sauce

1/2 c. Fresh lime juice

1-1/2 lbs. Sirloin Steak

2 Tbsp. Peanuts, chopped

1 bunch Chives, garnish

8 (10-inch) Wooden Skewers

Combine lemongrass, sugar substitute, fish sauce, oil and vinegar in a medium bowl. Stir in garlic, chile, ginger, soy sauce and lime juice then stir to combine. Put steak in a zip-close plastic bag and pour in marinade. Close bag and turn several times to coat meat. Refrigerate for 12 to 24 hours, turning bag occasionally. Soak skewers in water for 30 minutes. Remove meat from marinade and slice steak thinly. Weave strips onto skewers. Grill 1 to 2 minutes on each side. Serve garnished with chives. Sprinkle with peanuts.

Lisa Kalmbach • Papillion, Neb.

2 Tbsp. Dried Lemongrass

1 Tbsp. Sugar substitute

1 Tbsp. Fish Sauce

1 Tbsp. Dark Sesame Oil

1 c. Rice Wine Vinegar

2 Garlic cloves, minced

1 Jalapeno, seeded, minced

1 t. Fresh ginger, grated

1 Tbsp. Soy Sauce

1/2 c. Fresh lime juice

1-1/2 lbs. Sirloin Steak

2 Tbsp. Peanuts, chopped

1 bunch Chives, garnish

8 (10-inch) Wooden Skewers

Combine lemongrass, sugar substitute, fish sauce, oil and vinegar in a medium bowl. Stir in garlic, chile, ginger, soy sauce and lime juice then stir to combine. Put steak in a zip-close plastic bag and pour in marinade. Close bag and turn several times to coat meat. Refrigerate for 12 to 24 hours, turning bag occasionally. Soak skewers in water for 30 minutes. Remove meat from marinade and slice steak thinly. Weave strips onto skewers. Grill 1 to 2 minutes on each side. Serve garnished with chives. Sprinkle with peanuts.

Lisa Kalmbach • Papillion, Neb.