lemongrass beef noodle bowl
Yummy
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- MARINADE
- 3 stalks lemongrass white parts only finely minced
- 2 cloves garlic minced
- 1 tablespoon each fish sauce, soy sauce and sugar
- 1 teaspoon sesame oil
- 1 pound shaved prime rib sliced
- SAUCE
- 1/2 cup lime juice
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 4 tablespoons warm water
- 1 small red chili seeded and chopped
- 1 clove garlic minced
- FOR THE DISH
- 9 ounces dried vermicelli
- 1 tablespoon peanut oil
- 1 small cucumber peeled and seeded cut into matchsticks
- 1 small carrot cut into matchsticks
- 1 cup bean sprouts
- 1/2 cup each cilantro and mint leaves
- roasted peanuts crushed
- hoisin sauce to drizzle
How To Make lemongrass beef noodle bowl
-
Step 1To make the marinade place all ingredients in a food processor and process to a paste. Put the beef in a bowl and rub the marinade all over the meat. Cover and place in the fridge for at least 2 hours best overnight.
-
Step 2Make the sauce by combinding all ingredients in a jar and shake until sugar is dissolved. Set aside.
-
Step 3Cook the vermicelli according to package directions. Drain. In a wok add the peanut oil. Add the beef and cook according to your liking. Remove to a plate.
-
Step 4Place the sauce in the wok and cook until warmed through. Place the noodles in bowls. Top with the beef. Pour the sauce evening over the bowls. Top with cucumber, carrots, bean sprouts, cilantro, mint and peanuts. Drizzle the hoisin overtop.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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