Lemongrass Steak Noodle Bowls
Servings: 4 bowls
Ingredients
- 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
Pickled veggies
- 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
Instructions
- 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.