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

Tender lemongrass-ginger marinated beef served over spaghetti squash with sautéed bok choy and mushrooms and a creamy peanut-coconut sauce.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 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
  • 2 cloves garlic minced or grated
  • 1 pound beef skirt steak sliced thin against the grain
  • 1 medium spaghetti squash
  • 3 tablespoons peanut or sesame oil
  • 1 head bok choy chopped
  • 8 ounces mushrooms sliced
  • toppings chopped peanuts, sliced red chilies, shredded carrots, fresh mint, fresh Thai basil, chopped lemongrass, for serving
  • 1 ounce coconut milk can, 14 oz can; use 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

Instructions

  • Make the marinade: in a bowl whisk together chopped lemongrass, grated ginger, honey, 2 Tbsp soy sauce, fish sauce, and minced garlic.
  • Marinate the beef: place sliced skirt steak in a zip-top bag or bowl, pour the marinade over the steak, seal, and refrigerate 20–30 minutes or up to overnight.
  • Cook the spaghetti squash: pierce the squash several times and microwave on high about 15 minutes, turning every 5 minutes, until tender; let cool slightly, then cut in half lengthwise and scrape strands with a fork. (See notes for roasting method.)
  • Sauté the vegetables: heat 1–2 teaspoons oil in a large skillet over medium-high heat, add chopped bok choy and sliced mushrooms, and cook 8–10 minutes until bok choy wilts and mushrooms caramelize; season with salt and pepper, then remove and keep warm.
  • Cook the steak: return the skillet to high heat with a drizzle of oil, add the marinated steak in a single layer, sear 2–3 minutes, toss and cook another 2–3 minutes until cooked through; if any marinade remains, pour it into the pan and cook 1 minute more.
  • Make the peanut sauce: in a medium saucepan combine coconut milk, peanut butter, brown sugar, 2 Tbsp soy sauce, and Thai red curry paste; heat over medium, stirring until smooth and slightly thickened.
  • Assemble the bowls: divide spaghetti squash among bowls, top with bok choy, mushrooms, and sliced steak, drizzle with peanut sauce, and finish with chopped peanuts, chilies, shredded carrots, fresh mint, Thai basil, and chopped lemongrass as desired.

Equipment

  • Large Skillet
  • mixing bowl or zip-top bag
  • Medium Saucepan
  • Knife and cutting board
  • microwave-safe plate or baking sheet
  • spoon or whisk

Notes

  • If you have time, roast the spaghetti squash at 400°F cut-side down for about 30 minutes instead of microwaving.
  • Roasted squash should be barely tender so it can be scraped into strands.
  • Use 1 teaspoon curry paste for milder heat.
  • Marinating longer (overnight) gives deeper flavor.
  • Choose peanut or sesame oil based on flavor preference.