Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce.
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (16)

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

NUTRITION · PER SERVING45M COOK
CAL 43%·PRO 83%
CARBS 66G30% OF CAL
11G FIBER20G OTHER35G TOTAL SUGAR
FAT 54G56% OF CAL
15G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated lemongrass beef over spaghetti squash noodles with bok choy, mushrooms, and a rich peanut sauce. Aromatic, satisfying, and ready in 45 minutes.

mainvietnamesebowlbeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons fresh lemongrass (chopped (or 1 tablespoon lemon grass 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)
  • 1 medium sized spaghetti squash
  • 3 tablespoons peanut or sesame oil
  • 1 head bok choy (chopped)
  • 8 ounces mushrooms (sliced)
  • chopped peanuts (sliced red chilies, shredded carrots, fresh mint, fresh thai, chopped lemongrass, for serving)
  • 1 ounce can coconut milk (14, lite or regular)
  • 3/4 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 2 teaspoons thai red curry paste (use 1 teaspoon for less heat)
PREP
30M
SODIUM
1726MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.