Lemongrass Beef with Veggie Noodles in Sriracha Broth
- Paleo
- Asian
- Low Calorie
- Meat
- Soup
- Beef
A Southeast Asian–accented broth adds zest to beef and veggie-noodles in this flavorful dish.
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Nutrition Per Serving
- Calories 470
- Carbs 38.2g
- Fat 22.1g
- Fibre 5.4g
- Protein 28g
- Sugar 28.3g
Reviews
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Step 1
Prepare the ingredients: finely chop the lemongrass, garlic, and red onion. Slice the spring onion, juice the limes (1/2 lime per person), and peel and create noodles from the carrot using a vegetable peeler or spiralizer.
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Step 2
Dissolve the chicken stock cubes in boiling water (450-500ml per person), stirring until fully dissolved to make the chicken broth.
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Step 3
In a large pot, heat a splash of sesame oil over medium heat. Add the finely chopped lemongrass, garlic, and red onion. Sauté for about 2-3 minutes until fragrant.
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Step 4
Add the beef mince to the pot and cook, breaking it apart with a spoon, until browned and cooked through.
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Step 5
Stir in the fish sauce, honey, and sriracha sauce to taste, cooking for another minute. Then, pour in the prepared chicken broth and bring to a simmer.
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Step 6
Add the carrot noodles to the pot and cook for 3-4 minutes until they are just tender.
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Step 7
Turn off the heat, and stir in the lime juice, fresh coriander, and fresh mint, saving some herbs for garnish. Adjust the seasoning with additional fish sauce or sriracha, according to taste.
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Step 8
Serve hot in bowls, garnished with the sliced spring onion, and remaining fresh coriander and mint.
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Reviews
Diana Taylor Verified
Amazing, I can't cook but this tasted like ordered from a restaurant!
Melissa Hussey Verified
Kirsty Van Rooyen Verified
Aleya Al Hammadi
I loved the dish, the instructions confused me a little but I managed :) it would be nice if you can add instructions videos