And there you have it: Live Fruitfully's version of Bun Bo Xao, a zesty Vietnamese lemongrass beef noodles that is light and perfect to bring for lunch at work!
2 medium beef steaks, sliced into strips 1⁄2 packet Soba noodles, cooked
1 carrot, finely shredded or grated
1 cucumber, finely shredded or grated 1⁄2 head iceberg lettuce, finely shredded 1⁄4 cup roasted peanuts, crushed
1 tablespoon coconut oil
sticky lemongrass dressing 1⁄2 cup fish sauce
1⁄2 cup cilantro, finely chopped 3 tablespoons lime juice
3 tablespoons, spring onion
3 tablespoons lemon grass, finely chopped
3 tablespoons maple syrup
3 tablespoon fresh ginger, minced salt to taste
Cut beef steaks into strips, set aside in a bowl.
In a separate bowl, combine all ingredients for dressing. Add half of the dressing to the beef strips and mix to coat. Refrigerate and marinate for 15 minutes (overnight is best for more flavours).
In a wok or frying pan, heat oil over a medium heat, then fry the steak until just done. Remove from the pan and set aside.
In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain, set aside.
Prepare the finely shredded vegetables, combine with soba noodles add some lemongrass dressing and mix thoroughly.
Serving suggestion: top the mixed noodles with beef, add crushed nuts, sesame seeds and cilantro.
Storage: dressing will keep refrigerated for 2-3 days in an airtight container.