THAI GLAZED BEEF WITH CHILE-LEMONGRASS SAUCE

Thai Glazed Beef with Chile-Lemongrass Sauce image

Enjoy Asian-style dinner tonight with these glazed beef tenderloins, rice and a savory lemongrass sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 18

Ingredients

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
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
4 cups hot cooked jasmine rice

Steps:

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.
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.
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.
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 Facts : Calories 480, Carbohydrate 63 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 16 g, TransFat 0 g