Vietnamese-Style Spaghetti Squash “Noodle” Bowls with Skirt Steak Recipe
- 1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded
- 1 1/2 teaspoons kosher salt
- 1/4 cup fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated
- 1/2 cup fresh lime juice, divided
- 1 pound skirt steak, cut crosswise into 4-inch sections
- 1 medium jalapeño, stemmed, seeded, finely chopped
- 3 tablespoons toasted sesame oil
- 1 tablespoon neutral vegetable oil
- 1/2 romaine heart, coarsely chopped (about 4 cups)
- 1 medium carrot, peeled, sliced into 3" matchsticks
- 1 mini or Persian cucumber, cut in half lengthwise, thinly sliced
- 1/2 cup mung bean sprouts (about 2 ounces)
- 2 scallions, thinly sliced
- 1/4 cup cilantro leaves
- 1/4 cup roasted salted peanuts, coarsely chopped
| ||PREP TIME
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Sprinkle each half of squash with 1/4 tsp. salt, then place cut side down on prepared baking sheet.
- Bake until interior of squash is fork-tender, 40–50 minutes. Let cool.
- Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 Tbsp. lime juice, and 1/2 tsp. salt in a large bowl.
- Transfer 3 Tbsp. fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.
- Add jalapeño, sesame oil, and remaining 6 Tbsp. lime juice to remaining fish sauce mixture in large bowl and stir to combine.
- Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells.
- Toss squash with 4 Tbsp. jalapeño sauce and remaining 1/2 tsp. salt.
- Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare.
- Let rest 5 minutes, then thinly slice lengthwise against the grain.
- Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash.
- Add steak to bowls, then top with scallions, cilantro, and peanuts.
A recipe from epicurious