This is a flavourful and aromatic dish that combines tender slices of beef with fresh herbs and zesty lemongrass. Served with rice noodles, greens and a beefy broth, it's the perfect balance of savory, sweet, and tangy. Whether you're craving something light and refreshing or packed with bold flavours, this noodle bowl will transport your taste buds straight to Southeast Asia.
LEMONGRASS BEEF AND NOODLE BOWL
INGREDIENTS FOR 2-3 PEOPLE
1Tbsp light extra virgin olive oil
2-3 medium garlic cloves, crushed
1Tbsp grated fresh ginger
1½ - 2 x 20cm lemongrass stalks finely chopped
250-300ml beef stock
2Tbsp light soy sauce
2Tbsp Chinese cooking wine
2Tbsp fish sauce
1Tbsp light brown sugar
2Tbsp lime juice
200gm dried Pad Thai flat rice noodles
300gm leafy Asian greens of your choice, stalks and leaves washed and sliced
3 x spring onions, white and green parts finely chopped
300gm rump steak, trimmed and very thinly sliced
Basil and coriander leaves
Fresh sliced red chilli
COOKS NOTES
- Australian tablespoon measurement is 20ml.
- I recommend readily available Squid Brand fish sauce. It can be stored for a long time in the pantry.
- Ready-chopped fresh lemongrass can be purchased in Asian supermarkets in the freezer. Very handy to have on hand if used often when cooking.
- When preparing greens, make sure once served, they won’t need to be cut further as this dish is best eaten with a spoon and fork.
- Dried Pad Thai rice noodles are readily available in Asian supermarkets as well as the larger supermarkets.
- Add Asian crispy fried shallots for a bit of crunch and Krunchilli (crisp chilli condiment made in WA) in place of fresh red chilli if liked.
METHOD
- Place oil in large saucepan over medium-low heat. Add prepared garlic, ginger and lemongrass and fry gently for 5 minutes, stirring occasionally. Add remaining ingredients, apart from lime juice. Simmer for 5 minutes with lid on.
- Cook rice noodles according to instructions on packet.
- Meanwhile prepare Asian greens and spring onions and add to broth. Replace lid on saucepan and allow to simmer for a minute. Slice beef and add to broth, stir and cook gently in liquid or by steam for a couple of minutes.
- Drain noodles and if not quite ready to serve, rinse under cold tap to halt cooking process and set noodles aside. Otherwise add straight to saucepan.
- Once all components are hot, turn off heat and add lime juice. Taste broth and add more of any ‘seasoning’ to balance out sweet, salty and sour. The liquid should be quite bold as the noodles are bland so the broth importantly adds pizazz.
- Using tongs, divide noddles, beef and vegetables between serving bowls and pour broth over everything.
- Scatter with herb leaves and chilli and serve immediately.
If you live in Perth, why not try our Providore Grocery delivery service. Choose from Thursday or Friday delivery or pick-up from us in Bicton.
