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4.69 from 16 votes

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce.

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). 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Servings: 4 BOWLS
Calories: 734kcal


  • 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

Peanut Sauce


  • 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!


*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.


Calories: 734kcal | Carbohydrates: 59g | Protein: 41g | Fat: 63g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 1335mg | Potassium: 1748mg | Fiber: 10g | Sugar: 37g | Vitamin A: 10065IU | Vitamin C: 101.5mg | Calcium: 340mg | Iron: 6.9mg