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Vietnamese Lemongrass Beef Noodle Bowl

  • Yield: 4 servings 1x


  • 2 tbs fresh lemongrass (chopped)
  • 2 tbs fresh ginger (grated)
  • 3 tbs kecap manin (sweet soy sauce)
  • 1 tbs fish sauce or mirin
  • 2 cloves garlic (minced)
  • 1 pound beef skirt steak (sliced thin)
  • 3 tbs peanut, coconut, or sesame oil
  • 1 head bok choy
  • 8 oz mushrooms (sliced)
  • 1 pkg bean thread or rice noodles


  1. In a bowl, whisk together the marinade.
  2. Place steak in a ziploc bag or glass bowl.
  3. Pour the marinade over the steak.
  4. Allow to sit for 20-30 minutes or in the refrigerator overnight.
  5. Heat a large skillet over medium-high heat.
  6. Add a drizzle of oil and when hot, add the bok choy and mushrooms.
  7. Cook for about 10 minutes or until the bok choy is wilted and the mushrooms are caramelized.
  8. Season with salt and pepper to taste.
  9. Remove from skillet.
  10. Return the skillet to high heat.
  11. Add a drizzle of oil and when hot, add the meat.
  12. Cook about 2-3 minutes to caramelize and then lower heat and cook until cooked through.
  13. Add any leftover marinade while cooking.
  14. Bring a pot of water to a boil.
  15. When boiling, add noodles for 2 minutes, then remove.
  16. Place noodles in bottom of a bowl, top with meat and vegetables
  17. Garnish with cilantro








  • Calories: 571
  • Fat: 18.96 g
  • Carbohydrates: 61.84 g
  • Protein: 39.46 g
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