Ginger-Lemongrass Beef Noodle Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Lemongrass Beef Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Ginger-Lemongrass Beef Noodle Bowl

Enjoy a vibrant bowl of thinly sliced beef infused with aromatic ginger and lemongrass, tossed with delicate rice noodles and crisp, colorful vegetables for an energizing meal that's both light and flavorful.

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NUTRITION

447kcal
Protein
38.0g
Fat
17.0g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Flank Steak

1 oz Rice Noodles (dry)

1 tsp Fresh Ginger (minced)

1 stalk Lemongrass (minced)

1/2 cup Julienned Carrot

1/2 cup Sliced Red Bell Pepper

1 cup Baby Spinach

1 tsp Sesame Oil

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PREPARATION

  • 1

    Start by soaking the rice noodles in warm water for about 15 minutes until they soften, then drain well.

  • 2

    Thinly slice the beef flank steak against the grain.

  • 3

    In a small bowl, combine minced ginger and lemongrass. Toss the beef slices with the mixture and let marinate for 10 minutes.

  • 4

    Heat the sesame oil in a skillet over medium-high heat. Quickly stir-fry the marinated beef slices for 2-3 minutes until just browned but still tender.

  • 5

    Add the julienned carrots and sliced red bell pepper to the skillet, and stir-fry for an additional 2 minutes until they are slightly softened yet crisp.

  • 6

    Toss in the soaked rice noodles and baby spinach, stirring for another minute until the spinach wilts and everything is evenly combined.

  • 7

    Plate the noodle bowl, ensuring a good mix of beef, vegetables, and noodles, then serve immediately.

Ginger-Lemongrass Beef Noodle Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Lemongrass Beef Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Ginger-Lemongrass Beef Noodle Bowl

Enjoy a vibrant bowl of thinly sliced beef infused with aromatic ginger and lemongrass, tossed with delicate rice noodles and crisp, colorful vegetables for an energizing meal that's both light and flavorful.

NUTRITION

447kcal
Protein
38.0g
Fat
17.0g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Flank Steak

1 oz Rice Noodles (dry)

1 tsp Fresh Ginger (minced)

1 stalk Lemongrass (minced)

1/2 cup Julienned Carrot

1/2 cup Sliced Red Bell Pepper

1 cup Baby Spinach

1 tsp Sesame Oil

PREPARATION

  • 1

    Start by soaking the rice noodles in warm water for about 15 minutes until they soften, then drain well.

  • 2

    Thinly slice the beef flank steak against the grain.

  • 3

    In a small bowl, combine minced ginger and lemongrass. Toss the beef slices with the mixture and let marinate for 10 minutes.

  • 4

    Heat the sesame oil in a skillet over medium-high heat. Quickly stir-fry the marinated beef slices for 2-3 minutes until just browned but still tender.

  • 5

    Add the julienned carrots and sliced red bell pepper to the skillet, and stir-fry for an additional 2 minutes until they are slightly softened yet crisp.

  • 6

    Toss in the soaked rice noodles and baby spinach, stirring for another minute until the spinach wilts and everything is evenly combined.

  • 7

    Plate the noodle bowl, ensuring a good mix of beef, vegetables, and noodles, then serve immediately.