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Lemongrass Beef Noodle Bowl

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July 17, 2019

You can alter all of the vegetables in this dish and use what you have at home, the beef is the goods! Pile it on for a cooling delish salad.

1 lb steak, skirt or flank, sliced thin
2 TBSP canola oil
2 TBSP fish sauce
1TBSP honey
2 cloves garlic, minced
4 TBSP lemongrass, inner stalks only, minced
1 lb rice noodles, soaked or cooked
2 carrots, sliced or shredded
1 cucumber, sliced
3 radishes, sliced
2 limes
8 leaves butter lettuce
3 sprigs mint
Handful each basil, mint, cilantro



2 TBSP honey
2 TBSP brown sugar
3 TBSP rice vinegar
2 limes, juiced and zest
4 TBSP fish sauce
3 cloves garlic, minced
2 TBSP ginger, minced
Chili flakes

Combine sliced steak with oil,  fish sauce, honey, garlic, lemongrass. Set in fridge 30 minutes or up to overnight. Mix all ingredients for sauce and salt to balance. Arrange the cooked and cooled noodles in a bowl, add lettuce and vegetables around the perimeter. Turn a pan to high, cast iron if available. Wait until the pan is hot and place beef in, including any excess marinade, making sure to separate the slices so they all get evenly cooked. Cook until they all start to blacken a bit, 8-10 minutes. Remove and place right on rice noodles. Wrap in lettuce leaves and toppings. Enjoy!