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Chilled Lemongrass Beef & Noodles
with Marinated Carrots & Cucumber
25 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This summer-friendly cold noodle dish highlights bright, citrusy lemongrass—a classic ingredient in Southeast Asian cuisine—cooked alongside the tender beef we’re mixing with springy lo mein noodles and crisp veggies.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
-
½ lb Fresh Lo Mein Noodles (Previously Frozen)
- 1 Lime
- 1 stalk Lemongrass
- 2 cloves Garlic
- 6 oz Carrots
- 1 Persian Cucumber
- 2 Tbsps Soy Sauce
- 1 Tbsp Light Brown Sugar
- 2 Tbsps Vegetarian Worcestershire Sauce
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the soy sauce, worcestershire sauce, lime zest, and the juice of 1 lime wedge.
2
Cook & dress the beef:
Separate the beef; pat dry with paper towels. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped lemongrass and garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Set aside to cool.
3
Prepare & marinate the vegetables:
While the beef cools, peel the carrots; grate on the large side of a box grater. Halve the cucumber lengthwise, then thinly slice crosswise. In a medium bowl, whisk together the sugar and the juice of the remaining lime wedges. Add the grated carrots and sliced cucumber. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the noodles & serve your dish:
While the vegetables marinate, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool. Add the cooled noodles and marinated vegetables to the bowl of dressed beef; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
5
Make ahead modifications:
Prepare as directed. Transfer the finished beef and noodles to an airtight container. Cool, uncovered, then cover and refrigerate. When ready to serve, stir in 2 tablespoons of hot water to loosen and coat the noodles (if necessary, gradually add up to 2 more tablespoons of hot water to ensure the noodles are thoroughly coated). Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the soy sauce, worcestershire sauce, lime zest, and the juice of 1 lime wedge.
2
Cook & dress the beef:
Separate the beef; pat dry with paper towels. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped lemongrass and garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Set aside to cool.
3
Prepare & marinate the vegetables:
While the beef cools, peel the carrots; grate on the large side of a box grater. Halve the cucumber lengthwise, then thinly slice crosswise. In a medium bowl, whisk together the sugar and the juice of the remaining lime wedges. Add the grated carrots and sliced cucumber. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the noodles & serve your dish:
While the vegetables marinate, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool. Add the cooled noodles and marinated vegetables to the bowl of dressed beef; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
5
Make ahead modifications:
Prepare as directed. Transfer the finished beef and noodles to an airtight container. Cool, uncovered, then cover and refrigerate. When ready to serve, stir in 2 tablespoons of hot water to loosen and coat the noodles (if necessary, gradually add up to 2 more tablespoons of hot water to ensure the noodles are thoroughly coated). Enjoy!
Tips from Home Chefs