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Lemongrass Steak Noodle Bowls

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These Lemongrass Steak Noodle Bowls are full of veggies like roasted sweet potatoes, corn, crispy shallots and sauteed bell peppers. Served overtop of rice noodles and garnished with pickled carrots and daikon radish, these bowls are going to become your next go-to weeknight meal!

Lemongrass Steak Noodle Bowls

We have things to talk about today people.

Things that will surely make your Monday a whole heck of a lot better.

Lemongrass Steak Noodle Bowls, to be precise.

Lemongrass Steak Noodle Bowls

But before we get too serious about food, how was everybody’s weekends?

I literally spent all of Saturday hungover, which is funny because you realize once you get to your mid-twenties that you can’t quite go out like you used to.

Lemongrass Steak Noodle Bowls

Before that, I hadn’t been out for a couple weeks. Call it November hibernation (why does it have to get dark out at 5pm though?!!!) or call it my workaholic nature, but I’ve literally had no plans for almost the whole month, which led to a dangerous splurge at Sephora and Aritzia on Black Friday (hey, work hard, play hard, right?!)

But I finally got out the house Friday and headed on downtown to celebrate another Friendsgiving (yes, I celebrated TWICE this year hehe) and went to a games’ bar over in Little Italy. So much fun and some much needed downtime.

Lemongrass Steak Noodle Bowls

But by 7pm Saturday I was back at home comatose watching reruns of Grey’s Anatomy and pigging out on burrito bowls (sadly, not homemade).

I know, my life is so exciting right?

Well, now I’m back again at my kitchen table, gearing up for another week full of food photoshoots and business planning, and not even knowing how I can get all my work done this week. I just have absolutely so much work, I can’t stand it. Somehow I thought it would be easier once I was done school…

Lemongrass Steak Noodle Bowls

Sound like anybody else’s Monday?

I can’t deal.

Lemongrass Steak Noodle Bowls

So, these Lemongrass Steak Noodle Bowls. They’re filled with all kinds of Vietnamese-inspired flavours and herbs, and ALL OF THE VEGGIES. Sweet potato, cilantro, corn, bell peppers, lemongrass, crispy shallots, crushed peanuts, steak seared with red curry paste and a sweet chili sauce to tie it all together.

I’m dying over these.

Lemongrass Steak Noodle Bowls

I actually have a version of them waiting for me in the fridge for lunch from last week’s meal prepping efforts, and I’ve been salivating over them all morning. I still can’t wait for lunch.

10:27am.

That counts as lunchtime right?

Almost?????

Lemongrass Steak Noodle Bowls

Print Recipe
Lemongrass Steak Noodle Bowls Yum
Lemongrass Steak Noodle Bowls
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Entree
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bowls
Ingredients
Pickled veggies
Red curry steak
Course Entree
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bowls
Ingredients
Pickled veggies
Red curry steak
Lemongrass Steak Noodle Bowls
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Spread red curry paste over both sides of each steak and season with salt and pepper. Let rest at room temperature for 5-10 min.
  2. Preheat oven to 425 F. Toss sweet potato cubes with 1 tbsp olive oil and bake for 25 min.
  3. Meanwhile, prepare carrot and daikon radish pickles by sprinkling matchsticks with salt and letting the water drain out of each veggie. Rinse and then mix together sugar, vinegar and water, stirring to dissolve sugar. Add veggies and let pickle for 30 min. They will last in the fridge up to a couple weeks as condiments for banh mi, etc.
  4. Heat 1 tbsp olive oil over high heat until oil starts to smoke. Sear steaks for 1-2 min each side, then let rest for 10 min. Cook and prepare rice noodles, then set aside.
  5. In another large pan, heat remaining 1 tbsp olive oil over med-high heat. Add shallots and fry until crispy, about 10 min, stirring every so often. Add garlic, lemongrass, corn and bell peppers.
  6. Around this time, you should be removing sweet potatoes from the oven.
  7. Rinse cooked rice noodles with cold water until they are no longer sticking to each other, then add to veggies. Add soy sauce and sweet potatoes, then saute for 2 min. Remove from heat and stir in cilantro.
  8. Cut steak into 1-inch pieces. Serve noodle mixture in bowls then add steak, pickled veggies (remove them from the liquid to serve), crushed peanuts and top with sweet chili sauce.
  9. Serve and enjoy - leftovers last up to 5 days in the fridge if you make these ahead of time for lunches during the week.

Lemongrass Steak Noodle Bowls

Will you be making these Lemongrass Steak Noodle Bowls? If you try any of my recipes be sure to let me know on InstagramTwitterFacebook or in the comments – I’d love to see what you come up with!

 

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10 Comments

  • Reply
    Stephanie@ApplesforCJ
    November 28, 2016 at 13:03

    These noodle bowls look so good. I’ve never had lemongrass but now I think I might want to try. Yeah, Monday after a long weekend can sometimes be hard.

    • Reply
      Taylor Stinson
      December 2, 2016 at 13:43

      OMG you have to try lemongrass Stephanie! It’s SO good!

  • Reply
    Dahn @savor the best
    November 28, 2016 at 13:47

    These sound amazing and full of flavor. I love that you have pickled veggies in it!

    • Reply
      Taylor Stinson
      December 2, 2016 at 13:44

      Thanks so much Dahn!

  • Reply
    Emily
    November 28, 2016 at 14:19

    Wow, there is so much amazingness going on here! These bowls look mouthwatering!

    • Reply
      Taylor Stinson
      December 2, 2016 at 13:44

      Thank you Emily 🙂

  • Reply
    Kristen
    November 28, 2016 at 14:29

    These seriously look amazing!

    • Reply
      Taylor Stinson
      December 2, 2016 at 13:44

      Thanks Kristen!

  • Reply
    Andrea @ Cooking with Mamma C
    November 28, 2016 at 14:36

    This looks fabulous! Gorgeous photos, and what great flavors going on here. Pinning!

    • Reply
      Taylor Stinson
      December 2, 2016 at 13:45

      Thanks Andrea!

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