halfbakedharvest4.7
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).
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●knife
- ●microwave
- ●skillet
- ●pot
📝 Preparation Steps
1
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.
fresh lemongrass (chopped (or 1 tablespoon lemon grass paste))2 tablespoonsfresh ginger (grated)2 tablespoonshoney2 tablespoonssoy sauce2 tablespoonsfish sauce (found in the asian aisle of most grocery stores)1 tablespoongarlic (minced or grated)2 cloves
2
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.
3
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.
mushrooms (sliced)8 ounces
4
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.
5
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.
soy sauce2 tablespoonsthai red curry paste (use 1 teaspoon for less heat)2 teaspoons
6
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!
mushrooms (sliced)8 ounces
Nutrition Facts
calories
539 kcal
fat Content
63 g
serving Size
1 serving
fiber Content
10 g
sugar Content
37 g
sodium Content
1335 mg
protein Content
41 g
cholesterol Content
80 mg
carbohydrate Content
59 g
saturated Fat Content
17 g
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