Waitrose and Partners
Lemongrass steak noodle bowl

Lemongrass steak noodle bowl

Inspired by Vietnamese noodle dishes, the dressing coats the noodles, vegetables and steak, creating a fresh and flavourful bowl.

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Gluten free
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • ½ x 180g pack rice noodles
  • 2 stick/s lemongrass, peeled and finely chopped
  • 2 clove/s garlic, finely grated
  • 2 limes, juice
  • 2 tbsp caster sugar
  • 2 tbsp nam pla fish sauce
  • 200g Aberdeen Angus beef fillet (from the meat counter)
  • ½ tbsp Essential Vegetable Oil
  • 190g pack Tenderstem broccoli & fine beans

Method

  1. Prepare the noodles according to pack instructions, then divide between 2 serving bowls. Mix the lemongrass, a quarter of the garlic, the lime juice, sugar and fish sauce together in a small bowl.

  2. Rub the steak with the oil, then season. Place a frying pan on a high heat and, once hot, add the steak and sear for 2-3 minutes each side, until coloured all over, for medium-rare. Remove to a plate to rest.

  3. Return the pan to a high heat and add the vegetables. Stir fry for 2 minutes, then stir in the remaining garlic with 100ml water and let it bubble away.

  4. When the water evaporates, pile the vegetables on top of the rice noodles. Slice and add the steak, then spoon over the lemongrass dressing and serve.

Cook’s tip

If you feel more like chicken, for a super quick meal, pull apart a rotisserie chicken while still hot and use instead of the steak.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,884kJ/ 446kcals

Fat

7.1g

Saturated Fat

1.8g

Carbohydrates

63.3g

Sugars

18.9g

Fibre

6.2g

Protein

29.2g

Salt

4.5g

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