Chilled Lemongrass Beef & Noodles

with Marinated Carrots & Cucumber

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
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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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Prepare the ingredients & make the sauce:
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

Cook & dress the beef:
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.

Prepare & marinate the vegetables:
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. 

Cook the noodles & serve your dish:
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!

Make ahead modifications:
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!

 

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Prepare the ingredients & make the sauce:
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.

Cook & dress the beef:
Prepare & marinate the vegetables:
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!

Cook the noodles & serve your dish:
Make ahead modifications:
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!