So, are you ready for another noodle bowl?!?
I know I had one up last week, but I guess something about January screams noodles and bowl to me.
I am surely an odd one.
Keeping things short today because I am trying to get myself all caught up on cooking and things in the kitchen this week. Last week I was kicked out of the kitchen for three days in a row so now I’m playing catch up.
Plus, Sunday was my mom’s Birthday. This meant I spent all day making two cakes and a french toast breakfast complete with blackberry syrup, coconut whipped cream and fresh fruit…and a side of hot chocolate! That’s just the way my mom rolls…the extra delish way.
Anyway, I want to tell you all about these Vietnamese lemongrass beef bowls.
They are loaded with spaghetti squash and topped with bok choy and mushrooms. The lemongrass beef, wow, I am not even a beef person and the flavor of this beef is just spot on awesome.
If you have never had lemongrass, it basically just looks like a tall stalk of grass and it softens once cooked. It’s got a great, subtle flavor that to me seems very fresh.
It’s perfect when used in marinade, soups and salads. You have to try it!
My favorite thing about these bowls is that they are pretty easy to make. You just have to marinate the beef for at least 20 minutes and while that is happening, you can either roast or microwave the spaghetti squash (I gave options for both). While the squash is cooking, you can start caramelizing the mushrooms and bok choy. From there you will need to caramelize the steak. Then quickly make the peanut sauce and simply throw it all together.
Pretty simple, and perfect for a Monday, dontcha’ think?
Oh, in my opinion, peanut sauce should be put on pretty much all Asian and Thai dishes. It’s so good, like addicting good. Peanut sauce on everything!
Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce.
Servings: 4 BOWLS
Calories Per Serving: 539 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 tablespoons fresh lemongrass chopped (or 1 tablespoon lemon grass paste)
- 2 tablespoons fresh ginger grated
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce found in the asian aisle of most grocery stores
- 2 cloves garlic minced or grated
- 1 pound beef skirt steak sliced thin against the grain
- 1 medium sized spaghetti squash
- 3 tablespoons peanut or sesame oil
- 1 head bok choy chopped
- 8 ounces mushrooms sliced
- chopped peanuts sliced red chilies, shredded carrots, fresh mint, fresh thai, chopped lemongrass, for serving
- In a bowl, whisk together the lemongrass, ginger, honey, soy sauce, fish sauce and garlic. Add the steak to a ziploc bag or glass bowl. Pour the marinade over the steak. Seal the bag and allow the steak to sit for 20-30 minutes or in the fridge overnight.
- Meanwhile, cook the spaghetti squash.* Pierce the squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) for about 15 minutes or until tender, turning squash every 5 minutes throughout cooking. Cut squash in half lengthwise and allow to cool slightly.
- While the squash is cooking, heat a large skillet over medium high heat. Add a drizzle of peanut oil and once hot add the bok choy and mushrooms. Cook for about 10 minutes or until the bok choy is wilted and the mushrooms caramelized. Season with salt and pepper to taste. Remove the veggies from the skillet to plate and cover with foil to keep warm.
- Return the skillet to high heat. Add a drizzle of oil and once hot, add the steak and caramelize for about 2-3 minutes, then toss and cook another 2-3 minutes or until cooked throughout. If there is any marinade left in the bowl or bag, pour that over the steak and cook a minute longer. Slide the steak onto the plate with veggies and cover with foil to keep warm.
- To make the peanut sauce add the coconut milk, peanut butter, brown sugar, soy sauce and thai red curry paste to a medium size pot. Place the pot over medium heat and bring to a low boil, stirring until the peanut butter melts into the coconut milk and the brown sugar has dissolved to make a smooth peanut sauce.
- To serve, scrape the spaghetti squash away from its rind divide among bowls. Top with bok choy and mushrooms and then add the streak. Drizzle with the peanut sauce and then top with your desired toppings. Enjoy!
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*If you have time, roast your spaghetti squash instead of microwaving it. Preheat the oven to 400 degrees F. Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves, then sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 minutes (I like to roast the garlic + squash at the same time), or until the squash is just tender enough to scrape into strands. You want the squash to be barely tender, it will continue cooking later. Remove from the oven and scrape the squash into strands. Toss with 1 tablespoon olive oil.
What do you say? Let’s kick Monday in the butt with some killer noodle bowls!