vietnamese lemongrass beef noodle bowl

Name: Vietnamese Lemongrass Beef Noodle Bowl
Cook time: 5 min
Yield: 2
Cuisine: Vietnamese
Ingredients: ## FOR THE MARINATED BEEF; 1/2 pound(s) thinly shaved rib eye beef; 1 tablespoon(s) finely diced red chilies; 2 tablespoon(s) garlic minced; 3 tablespoon(s) lemongrass stalks pale lower stalks only hard parts discarded soft parts minced; 2 tablespoon(s) fish sauce; 1 tablespoon(s) soy sauce; 3 tablespoon(s) sugar; 1 teaspoon(s) sesame oil; ## FOR THE SOY BRAISED SHIITAKE MUSHROOMS; 8 ounce(s) shiitake mushrooms sliced; 2 tablespoon(s) veg oil; 1 tablespoon(s) each garlic and ginger minced; 1 tablespoon(s) each soy sauce and sugar; ## VIETNAMESE DIPPING SAUCE; 1/4 cup(s) each lime juice and fish sauce; 1/2 cup(s) rock sugar crushed; 8 clove(s) garlic minced; 1 teaspoon(s) dried bird's eye chili flakes; ## FOR THE BOWL; 2 tablespoon(s) veg oil; 2 large shallots sliced; 8 ounce(s) package vermicelli rice noodles cooked according to package directions; 1 medium carrot shredded; 1 cup(s) bean sprouts; 1 cup(s) bok choy; 4 green onions chopped; 1/4 cup(s) thai basil chopped; 1/4 cup(s) roasted peanuts chopped; lime wedges for serving

5 Pinches 3 Photos

barbara lentz

beulah, MI

Updated on May 15, 2021

Amazing noodle bowl. By marinating the meat and threating the mushrooms gives such a depth of flavor to this dish.

Rate

prep time

cook time 5 Min

method Stir-Fry

yield 2-4 serving(s)

Ingredients

FOR THE MARINATED BEEF
1/2 pound thinly shaved rib eye beef
1 tablespoon finely diced red chilies
2 tablespoons garlic minced
3 tablespoons lemongrass stalks pale lower stalks only hard parts discarded soft parts minced
2 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
1 teaspoon sesame oil
FOR THE SOY BRAISED SHIITAKE MUSHROOMS
8 ounces shiitake mushrooms sliced
2 tablespoons veg oil
1 tablespoon each garlic and ginger minced
1 tablespoon each soy sauce and sugar
VIETNAMESE DIPPING SAUCE
1/4 cup each lime juice and fish sauce
1/2 cup rock sugar crushed
8 cloves garlic minced
1 teaspoon dried bird's eye chili flakes
FOR THE BOWL
2 tablespoons veg oil
2 large shallots sliced
8 ounces package vermicelli rice noodles cooked according to package directions
1 medium carrot shredded
1 cup bean sprouts
1 cup bok choy
4 green onions chopped
1/4 cup thai basil chopped
1/4 cup roasted peanuts chopped
lime wedges for serving

How To Make vietnamese lemongrass beef noodle bowl

Step 1

For the beef Mix the marinade ingredients together and add the beef. Place in fridge and let marinate overnight.

Step 2

For the mushrooms Heat the oil in a wok or saute pan. Add the Shiitake mushroom and cook until browned. Add the garlic and ginger and cook another 30 seconds. Add 1/4 cup water the soy sauce, and the sugar. let simmer 5 minutes.
Step 3

Add 1/2 water to a saucepan. Add the lime juice, fish sauce and rock sugar. Cook until sugar has melted. Remove from heat and let cool. Stir in the garlic and chilis. Set aside in fridge
Step 4

For the dish. Add oil to a wok or skillet. add the shallots and cook until browned. Add the beef with half the marinade discarding the rest Stir in the car stir fry 1 minutes. Add the mushrooms, carrots, bok choy and green onions. Cook 1 minutes.
Step 5

Add the noodles Stir well. Add half of the dipping sauce. Remove from heat. Place into bowls. top with bean sprouts, basil, and peanuts. Serve with lime wedges to squeeze over just before eating.
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