Grilled Lemongrass Beef and Noodle Salad Recipe

Name: Grilled Lemongrass Beef and Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks fresh lemongrass, outer leaves discarded and root end trimmed; 6 garlic cloves, minced; 2 tablespoons Asian fish sauce (preferably nuoc mam); 1 tablespoon soy sauce; 4 teaspoons sugar; 2 tablespoons vegetable oil; 1/2 teaspoon Asian sesame oil; a 1- to-1 1/4 pound skirt steak or flank steak; 1/2 pound dried rice-stick noodles (rice vermicelli); 1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry; 1/2 cup fresh mint leaves, washed well and spun dry; 1/2 cup fresh coriander leaves, washed well and spun dry; about 1 cup Nuoc Cham (Vietnamese lime sauce); a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices; about 2 tablespoons Toasted Rice Powder; 2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves); Garnish: Thai basil, mint, or coriander sprigs

Servings: persons

2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil
a 1- to-1 1/4 pound skirt steak or flank steak
1/2 pound dried rice-stick noodles (rice vermicelli)
1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
about 1 cup Nuoc Cham (Vietnamese lime sauce)
a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices
about 2 tablespoons Toasted Rice Powder
2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)
Garnish: Thai basil, mint, or coriander sprigs

1
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks.
2
In a food processor or blender finely grind together sliced lemongrass and garlic.
3
Add remaining marinade ingredients and blend well.
4
In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air.
5
Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
6
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
7
Prepare grill (or preheat broiler).
8
Bring a kettle of salted water to a boil for noodles.
9
Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare.
10
(Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.)
11
Transfer steak to a cutting board and let stand 5 minutes.
12
While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender.
13
In a colander drain noodles and rinse under cold water to stop cooking.
14
Drain noodles well.
15
In a large bowl toss noodles with herbs and half of nuoc cham.
16
Divide cucumber among 4 bowls or plates and top with noodles.
17
Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder.
18
Thinly slice steak on the diagonal and divide among noodles, mounding it.
19
Sprinkle chilies over each serving and garnish with herb sprigs.
20
Serve remaining nuoc cham on the side.

548

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 stalks fresh lemongrass, outer leaves discarded and root end trimmed, 6 garlic cloves, minced, 2 tablespoons Asian fish sauce (preferably nuoc mam), 1 tablespoon soy sauce, and more.

Yes, Grilled Lemongrass Beef and Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Lemongrass Beef and Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions