Chilled Lemongrass Beef & Noodles with Marinated Carrots  & Cucumber
Good to Make Ahead

Chilled Lemongrass Beef & Noodles

with Marinated Carrots & Cucumber

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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!

 

Tips from Home Chefs

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!

 

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