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Vietnamese-Style Spaghetti Squash “Noodle” Bowls with Skirt Steak Recipe

Vietnamese-Style Spaghetti Squash “Noodle” Bowls with Skirt Steak
Source: epicurious

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Ingredients

  • 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
45m
COOK TIME
50m
TOTAL TIME
1h35m
YIELD
4 servings

Instructions

  • 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.

Dinner

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A recipe from epicurious

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