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

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce are a bright, aromatic, and comforting bowl meal that balances savory marinated beef, delicate squash “noodles,” crisp greens and mushrooms, and a luxuriously creamy peanut sauce. This version leans fresh and simple, relying on sharp lemongrass and ginger, a touch of sweetness, and a rich coconut-peanut dressing to pull everything together. The result is a colorful weeknight bowl that feels both wholesome and indulgent—big on flavor without being fussy.

Before we jump into the recipe, a few notes on ingredients and style. Use thinly sliced beef skirt steak cut against the grain so it stays tender and easy to chew. The spaghetti squash is baked and shredded into noodle-like strands so the dish stays gluten-free and lower-carb than traditional rice noodles. Fresh lemongrass and ginger are the aromatic cornerstones here—if you have lemongrass paste, one tablespoon stands in for the fresh chopped amount. The peanut sauce is creamy and slightly tangy, with a gentle curry heat; reduce the red curry paste if you prefer less spice.

Ingredients

Marinade and beef

• 2 tablespoons fresh lemongrass, chopped (or 1 tablespoon lemongrass 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

Veggies and base

• 1 medium sized spaghetti squash
• 3 tablespoons peanut or sesame oil
• 1 head bok choy, chopped
• 8 ounces mushrooms, sliced

Garnishes

• chopped peanuts
• sliced red chilies
• shredded carrots
• fresh mint
• fresh Thai basil
• chopped lemongrass, for serving

Peanut sauce

• 1 ounce can coconut milk (14%, lite or regular)
• 3/4 cup creamy peanut butter
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons thai red curry paste (use 1 teaspoon for less heat)

Make-Ahead Tips

This recipe is easy to partially prep ahead. Roast the spaghetti squash and shred it into strands a day in advance and store in an airtight container in the refrigerator. You can also whisk together the peanut sauce up to two days ahead—stir well before serving. The marinade for the beef can be combined and refrigerated, then toss the thinly sliced skirt steak in it up to 30–60 minutes before cooking for best texture.

Flavor and Texture Notes

The interplay of tender, slightly charred beef with the springy squash strands creates a pleasing contrast. Bok choy brings a mild, cabbage-like crunch, while the mushrooms add earthy weight. The peanut sauce is slightly sweet from brown sugar and honey, tangy and savory from soy and fish sauce, and richly coconutty from the coconut milk. Fresh herbs and sliced chilies on top add lift and a bright finish.

Kitchen Tools You’ll Need

• Baking sheet
• Sharp chef’s knife
• Mixing bowls
• Large skillet or wok
• Tongs or spatula
• Forks for shredding spaghetti squash

Step-by-step Instructions

1. Roast the spaghetti squash. Preheat the oven to 400°F (205°C). Carefully halve the 1 medium sized spaghetti squash lengthwise and scrape out the seeds. Place the halves cut-side down on a rimmed baking sheet. Roast for 30–40 minutes, until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly. Use a fork to scrape the flesh into noodle-like strands. Set the strands aside in a bowl.

2. Prepare the lemongrass-ginger marinade. In a medium bowl, combine 2 tablespoons fresh lemongrass, chopped (or 1 tablespoon lemongrass paste), 2 tablespoons fresh ginger, grated, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 2 cloves garlic, minced or grated. Whisk until well combined.

3. Marinate the beef. Place 1 pound beef skirt steak, sliced thin against the grain, into a shallow dish or resealable bag. Pour the lemongrass-ginger marinade over the beef, tossing to coat all pieces evenly. Let it sit at room temperature for 20–30 minutes, or refrigerate up to 1 hour if prepping ahead. Remove from the refrigerator about 15 minutes before cooking to take the chill off.

4. Make the peanut sauce. In a bowl, whisk together 1 ounce can coconut milk (14%, lite or regular), 3/4 cup creamy peanut butter, 1/4 cup brown sugar, 2 tablespoons soy sauce, and 2 teaspoons thai red curry paste (use 1 teaspoon if you want less heat). Whisk until smooth and creamy. If the sauce seems too thick, add 1–2 teaspoons of warm water or a splash more coconut milk to reach your desired consistency. Taste and adjust—add a touch more soy for salt, brown sugar for sweetness, or curry paste for heat.

5. Cook the veggies. Heat a large skillet or wok over medium-high heat and add 2 tablespoons of the 3 tablespoons peanut or sesame oil. Add the 8 ounces mushrooms, sliced, and cook for 4–5 minutes, stirring occasionally, until they begin to brown and release their moisture. Add the chopped 1 head bok choy and cook another 2–3 minutes until the greens are wilted but still bright. Transfer the cooked mushrooms and bok choy to a bowl and keep warm.

6. Sear the beef. Wipe the skillet clean if needed and return it to medium-high heat. Add the remaining 1 tablespoon peanut or sesame oil. Add the marinated beef in a single layer, careful not to overcrowd the pan—cook in batches if necessary. Sear the slices for 1–2 minutes per side, depending on thickness, until nicely browned on the outside but still juicy. Remove the beef to a plate and tent loosely with foil to keep warm.

7. Warm the spaghetti squash strands. If the roasted spaghetti squash strands have cooled, briefly reheat them in the skillet for 1–2 minutes with a small drizzle of oil to warm through and slightly crisp the edges. Toss gently so the squash stays strand-like and doesn’t break down.

8. Assemble the bowls. Divide the warmed spaghetti squash noodle strands between serving bowls. Top each bowl with the cooked mushrooms and bok choy, then arrange the seared slices of lemongrass beef over the top.

9. Drizzle with peanut sauce and garnish. Spoon the creamy peanut sauce over each bowl or serve it on the side for dipping. Finish with chopped peanuts, sliced red chilies, shredded carrots, fresh mint, fresh Thai basil, and a sprinkle of chopped lemongrass for an extra aromatic lift. Adjust garnishes to taste.

10. Serve immediately. These bowls are best eaten fresh while the beef is warm and the peanut sauce is glossy. Encourage everyone to stir the toppings into the squash noodles so each bite has a bit of everything: beef, vegetables, herbs, and that silky peanut sauce.

Troubleshooting

• If your steak is tough, be sure you sliced it thinly and against the grain; skirt steak benefits from quick high-heat cooking.
• If the peanut sauce is too thick, thin it with small amounts of warm water or extra coconut milk until it reaches the consistency you prefer.
• If the mushrooms release too much liquid, give them additional time to brown in the pan—do not crowd the skillet and work in batches when needed.

Variations

• Protein swap: Use chicken breast or thighs sliced thinly and marinated the same way if you prefer poultry.
• Noodles: Substitute rice noodles or zucchini ribbons for the spaghetti squash for a different texture.
• Spice level: Reduce the red curry paste to 1 teaspoon or omit the sliced chilies to lower the heat.

Storing and Reheating

Store any leftover components separately in airtight containers: peanut sauce in one jar, beef in another, and squash and vegetables in a third. Refrigerate for up to 3 days. Reheat beef and vegetables gently in a skillet over medium heat or in the microwave until warmed through; warm the peanut sauce briefly to loosen it before serving.

Why this bowl works

This recipe pairs bold lemongrass and ginger aromatics with the richness of peanut and coconut for a well-rounded taste. Spaghetti squash provides a light, neutral base that soaks up the sauce without overpowering the delicate herbs. The quick sear on the skirt steak preserves a tender interior and concentrated caramelized flavor. Fresh herbs and crunchy peanuts on top add texture and brightness that complete the bowl.

With a handful of staple pantry items and minimal hands-on time, these Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce come together quickly and make a satisfying meal for weeknights, yet look special enough for guests. Enjoy the layers of sweet, salty, spicy, and nutty flavors that make this bowl a repeat-worthy favorite.