Otto — your AI sous chef
Sign InGet Started
Vietnamese-Inspired Lemongrass Beef with Herb-Packed Rice Noodle Salad

Vietnamese-Inspired Lemongrass Beef with Herb-Packed Rice Noodle Salad

Dinner
Prep Time
25min
Cook Time
30min
Servings
5
Calories
425
Cook this with Otto

Free account. Otto builds a week around this recipe, with the shopping list done.

Chef's Note

For the best flavor, make sure to properly caramelize the beef by allowing it to sear undisturbed before stirring. This creates that wonderful Maillard reaction that adds depth to the dish. If you can find Thai basil instead of regular basil, it will add an even more authentic Southeast Asian flavor.

Tags
Vietnamese
beef
noodles
Asian
stir-fry
herb-forward
diabetes-friendly
dinner
salad
high-protein
Ingredients

  • 1.5 pounds flank steak

  • 2 stalks lemongrass stalks

  • 4 cloves garlic

  • 1 inch fresh ginger

  • 3 tablespoons fish sauce

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons lime juice

  • 1 tablespoon brown sugar

  • 2 tablespoons vegetable oil

  • 8 ounces rice noodles

  • 1 medium cucumber

  • 2 medium carrots

  • 1 large red bell pepper

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro

  • 1/4 cup fresh basil

  • 4 stalks green onions

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup crushed peanuts

Instructions
  • 1

    Prepare the lemongrass by removing the tough outer layers, trimming the ends, and finely mincing the tender white parts (you should have about 2 tablespoons).

  • 2

    Peel and mince 4 cloves of garlic. Peel and grate 1 inch of ginger.

  • 3

    In a bowl, combine the minced lemongrass, garlic, ginger, 3 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon lime juice, and 1 tablespoon brown sugar. Mix well to create the marinade.

  • 4

    Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Place the beef in a shallow dish and pour the marinade over it. Mix to coat evenly. Let marinate for 15 minutes at room temperature.

  • 5

    Meanwhile, bring a large pot of water to a boil. Cook 8 ounces of rice noodles according to package instructions, usually 3-5 minutes until just tender. Drain and rinse under cold water to stop cooking. Set aside.

  • 6

    Prepare the vegetables: peel and julienne 2 carrots, thinly slice 1 cucumber into half-moons, and thinly slice 1 red bell pepper into strips. Chop the herbs (mint, cilantro, basil) and slice the green onions.

  • 7

    Make the dressing by whisking together 1 tablespoon lime juice, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 8

    In a large bowl, combine the cooked rice noodles, prepared vegetables, and most of the herbs (reserve some for garnish). Pour the dressing over and toss gently to combine.

  • 9

    Heat a large skillet or wok over high heat. Add 2 tablespoons vegetable oil. When the oil is shimmering hot, add half the marinated beef in a single layer (avoid overcrowding).

  • 10

    Sear the beef for 2-3 minutes without stirring to develop a good caramelization. Then stir-fry for another 1-2 minutes until the beef is nicely browned but still tender. Transfer to a plate.

  • 11

    Repeat the process with the remaining beef, adding more oil if needed.

  • 12

    Divide the dressed noodle salad among 5 plates or bowls. Top with the seared lemongrass beef.

  • 13

    Garnish each serving with the reserved herbs, sliced green onions, and crushed peanuts.

Nutrition Information (per serving)
425
Calories
28g
Protein
42g
Carbs
18g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!