Lemongrass Steak Noodle Bowls
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!
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.
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.
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.
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…
Sound like anybody else's Monday?
I can't deal.
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.
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.
That counts as lunchtime right?
Lemongrass Steak Noodle Bowls
- 2 tbsp olive oil divided
- 4 shallots minced
- 2 cloves garlic
- 2 stalks lemongrass sliced and minced
- 1 sweet potato cut into 1-inch cubes
- 1 cup Corn
- 1 red pepper
- 1 green pepper
- 1 package rice noodles cooked
- 1/4 cup soy sauce
- 1 cup cilantro
- 1/2 cup Crushed peanuts divided
- Sweet chili dipping sauce to serve
- 1 carrot grated or cut into matchsticks
- 1/2 daikon radish grated or cut into matchsticks
- 1 tsp salt
- 1/2 cup sugar
- 1 cup vinegar
- 1 cup warm water
Red curry steak
- 2 1- inch thick sirloin steaks
- 1 tbsp olive oil
- 2 tbsp red curry paste
- 1/2 tsp salt
- 1/2 tsp pepper
- 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.
- Preheat oven to 425 F. Toss sweet potato cubes with 1 tbsp olive oil and bake for 25 min.
- 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.
- 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.
- 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.
- Around this time, you should be removing sweet potatoes from the oven.
- 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.
- 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.
- Serve and enjoy - leftovers last up to 5 days in the fridge if you make these ahead of time for lunches during the week.