Chilled Lemongrass Beef & Noodles with Marinated Carrots  & Cucumber

Chilled Lemongrass Beef & Noodles

with Marinated Carrots & Cucumber

25 MIN
2 Servings
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From the Test Kitchen

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 vegetables.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Chilled Lemongrass Beef & Noodles with Marinated Carrots  & Cucumber
Title
  • 8 oz Thinly Sliced Beef
  • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
  • 1 Lime
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 Persian Cucumber
  • 1 stalk Lemongrass
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Light Brown Sugar
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted 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, chopped 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:

Meanwhile, 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 until the sugar has dissolved. 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:

Meanwhile, 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!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted 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, chopped 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:

Meanwhile, 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 until the sugar has dissolved. 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:

Meanwhile, 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:
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