Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce
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.
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.
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3/4 cup creamy peanut butter
- 2 cloves garlic (minced or grated)
- 1 medium sized spaghetti squash
- 8 ounces mushrooms (sliced)
- 2 tablespoons fresh lemongrass (chopped (or 1 tablespoon lemon
- 2 tablespoons fresh ginger (grated)
- 1 tablespoon fish sauce (found in the asian aisle of most groc
- 1 pound beef skirt steak (sliced thin against the grain)
- 3 tablespoons peanut or sesame oil
- 1 head bok choy (chopped)
- chopped peanuts (sliced red chilies shredded carrots, fresh mint, fresh thai, chopped lemongrass, f
- 1 ounce can coconut milk (14 lite or regular)
- 2 teaspoons thai red curry paste (use 1 teaspoon for less hea
- Carbohydrate 52.3309750691088 g
- Cholesterol 0 mg
- Fat 21.6678000189134 g
- Fiber 6.31059375996171 g
- Protein 16.8866906467387 g
- Saturated Fat 4.38816000378708 g
- Serving Size 1 1 BOWLS (506g)
- Sodium 30.171875046614 mg
- Sugar 46.0203813091471 g
- Trans Fat 1.29192000136948 g
- Calories 433 calories
Step-by-step
- 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 steak. Drizzle with the peanut sauce and then top with your desired toppings. Enjoy!
Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant struggle. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. So when I discovered this Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowl recipe, it was a game-changer. Not only is it bursting with vibrant flavors, but it's also surprisingly quick and easy to prepare, even on the busiest of days.
The beauty of this recipe lies in its simplicity and versatility. The lemongrass marinade infuses the beef with a fragrant and exotic aroma, while the spaghetti squash provides a healthy and satisfying alternative to traditional noodles. I love how the sweetness of the honey and brown sugar in the peanut sauce perfectly complements the savory beef and earthy mushrooms. And the best part? You can easily customize the toppings to suit your preferences. Chopped peanuts, sliced red chilies, shredded carrots, fresh mint, or even a sprinkle of sesame seeds all add a delightful crunch and extra layer of flavor.
I often double the recipe on the weekend and store leftovers in the fridge for quick lunches throughout the week. It’s a fantastic meal prep option that saves me precious time and prevents those dreaded "what's for dinner?" dilemmas. The flavors actually deepen overnight, making the leftovers even more delicious. This is definitely one of those recipes that gets better with time!
Beyond the Bowl: This recipe is incredibly adaptable. Feel free to experiment with different vegetables. Broccoli, bell peppers, or zucchini would be fantastic additions. You could also substitute chicken or tofu for the beef, making it a completely vegetarian-friendly option. The possibilities are endless!
A Taste of Vietnam at Home: The vibrant flavors of this dish transport me back to a recent trip I took to Vietnam. The fragrant lemongrass, the rich peanut sauce, and the tender beef are a testament to the country’s incredible culinary heritage. Each bite is a reminder of the delicious food, the friendly people, and the breathtaking landscapes that I experienced. This recipe allows me to recreate a small piece of that magic in my own kitchen, bringing a bit of adventure and exoticism to my everyday life.
More Than Just a Meal: This recipe is more than just a delicious dinner; it's a way to nourish both body and soul. It's a testament to the power of simple ingredients transformed into something extraordinary. It's a reminder to savor the small moments in life, to appreciate the flavors and textures of the food we eat, and to find joy in the simple act of cooking and sharing a meal with loved ones. Whether it's a hectic weeknight or a relaxing weekend, this Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowl is a constant source of comfort and satisfaction.
Tips and Tricks for Success:
- Marinate the Beef: Allow the beef to marinate for at least 20 minutes, or even better, overnight. This will ensure that the flavors penetrate deeply, resulting in incredibly tender and flavorful meat.
- Don't Overcook the Squash: Cook the spaghetti squash until it's tender but not mushy. Overcooked squash will become watery and lose its texture.
- Adjust the Spice Level: Feel free to adjust the amount of Thai red curry paste to suit your spice preference. Start with a smaller amount and add more if desired.
- Get Creative with Toppings: Experiment with different toppings to personalize your bowls. The possibilities are endless!
So, the next time you're looking for a healthy, flavorful, and convenient weeknight meal, give this Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowl a try. I guarantee you won't be disappointed!
