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Thai Glazed Beef with Chile-Lemongrass Sauce

Betty Crocker Kitchens
Updated Aug 26, 2010
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Enjoy Asian-style dinner tonight with these glazed beef tenderloins, rice and a savory lemongrass sauce.

Thai Glazed Beef with Chile-Lemongrass Sauce

  • Prep Time 40 min
  • Total 1 hr 10 min
  • Servings 4
  • Ingredients 18
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Ingredients

Beef

  • 4 tablespoons peanut or vegetable oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon grated gingerroot
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons ground coriander
  • 1/2 lb beef tenderloin, cut into 1-inch pieces
  • 1/4 cup sugar
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon balsamic vinegar

Sauce

  • 1 medium onion, finely chopped (1/2 cup)
  • 1/4 cup finely chopped lemongrass
  • 2 cloves garlic, finely chopped
  • 1 small jalapeño chile, seeded and chopped
  • 1/2 cup chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce

Rice

  • 4 cups hot cooked jasmine rice

Instructions

  • Step 
    1
    In medium bowl, mix 1 tablespoon of the oil, the garlic, gingerroot, pepper, coriander and beef. Cover and refrigerate 30 minutes or up to 8 hours.
  • Step 
    2
    In 12-inch skillet (preferably nonstick), heat remaining 3 tablespoons oil over medium-high heat until shimmering and hot. Add marinated beef. Cook 6 to 8 minutes, stirring constantly so garlic doesn’t burn, until beef is browned and cooked through. Drain fat.
  • Step 
    3
    In small bowl, mix sugar, lime juice, 2 tablespoons fish sauce and the vinegar. Add mixture to skillet with beef. Stir and heat to boiling. Watch carefully as liquid evaporates to avoid scorching. When only about 1 tablespoon liquid is left, use slotted spoon to remove beef to bowl; cover to keep warm.
  • Step 
    4
    Add onion to skillet and cook 1 minute, stirring frequently. Stir in lemongrass, garlic and chile. Cook 30 seconds, stirring constantly. Add broth, 2 tablespoons fish sauce and the oyster sauce. Heat to boiling, stirring occasionally. Reduce heat to medium and simmer 1 minute longer. Return beef to skillet and cook 30 seconds, stirring constantly. Serve with rice.

Nutrition

480 Calories
16g Total Fat
19g Protein
63g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
1770mg
74%
Potassium
400mg
11%
Total Carbohydrate
63g
21%
Dietary Fiber
2g
6%
Sugars
16g
Protein
19g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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