Vietnamese Lemongrass Beef
Ingredients
The marinade
-
2
tablespoons
fresh lemongrass, chopped
-
2
tablespoons
fresh ginger, grated
-
2
tablespoons
honey
-
2
tablespoons
soy sauce
-
1
tablespoon
fish sauce
-
2
cloves
garlic, minced
-
1
pound
beef skirt steak, sliced thin
The bowl
-
1
medium
spaghetti squash
-
3
tablespoons
peanut or sesame oil
-
1
head
bok choy, chopped
-
8
ounces
mushrooms, sliced
-
to taste
salt and pepper
-
to serve
chopped peanuts, sliced red chilies, shredded carrots, fresh mint, fresh Thai basil, chopped lemongrass
Peanut sauce
-
1
ounce
coconut milk
-
¾
cup
creamy peanut butter
-
¼
cup
brown sugar
-
2
tablespoons
soy sauce
-
2
teaspoons
Thai red curry paste
Instructions
- Whisk together the marinade ingredients in a bowl.
- Add the steak to a bag or bowl, pour the marinade over it, seal, and let it sit for 20-30 minutes.
- Pierce the spaghetti squash and microwave it until tender, about 15 minutes.
- While the squash is cooking, heat a skillet and add peanut oil, then cook the bok choy and mushrooms until caramelized.
- Remove the veggies and keep warm, then return the skillet to high heat and cook the steak until caramelized.
- For the peanut sauce, combine all sauce ingredients in a pot and heat until smooth.
- To serve, scrape the spaghetti squash into bowls, top with veggies and steak, drizzle with peanut sauce, and add desired toppings.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
539
Total fat
30g
Total carbohydrates
40g
Total protein
27g
Sodium
800mg
Cholesterol
70mg
You might also like