I know I had one up last week, but I guess something about January screams noodles and bowl to me. I am surely an odd one. Keeping things short today because I am trying to get myself all caught up on cooking and things in the kitchen this week. Last week I was kicked out of the kitchen for three days in a row so now I’m playing catch up. Plus, Sunday was my mom’s Birthday. This meant I spent all day making two cakes and a french toast breakfast complete with blackberry syrup, coconut whipped cream and fresh fruit…and a side of hot chocolate! That’s just the way my mom rolls…the extra delish way.
Anyway, I want to tell you all about these Vietnamese lemongrass beef bowls. They are loaded with spaghetti squash and topped with bok choy and mushrooms. The lemongrass beef, wow, I am not even a beef person and the flavor of this beef is just spot on awesome.
If you have never had lemongrass, it basically just looks like a tall stalk of grass and it softens once cooked. It’s got a great, subtle flavor that to me seems very fresh. It’s perfect when used in marinade, soups and salads. You have to try it!
My favorite thing about these bowls is that they are pretty easy to make. You just have to marinate the beef for at least 20 minutes and while that is happening, you can either roast or microwave the spaghetti squash (I gave options for both). While the squash is cooking, you can start caramelizing the mushrooms and bok choy. From there you will need to caramelize the steak. Then quickly make the peanut sauce and simply throw it all together. Pretty simple, and perfect for a Monday, dontcha’ think?
Oh, in my opinion, peanut sauce should be put on pretty much all Asian and Thai dishes. It’s so good, like addicting good. Peanut sauce on everything!
What do you say? Let’s kick Monday in the butt with some killer noodle bowls!
