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

Savor the aromatic fusion of ginger and lemongrass infused into tender lean beef, layered over light rice noodles and bright vegetables. This bowl delivers a burst of fresh flavors and textures that are both satisfying and balanced.

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NUTRITION

431kcal
Protein
42.9g
Fat
10.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef

50 g dry Rice Noodles

1 cup Shredded Carrots

1 tbsp Fresh Ginger (grated)

1 stalk Lemongrass, bruised

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

2 Green Onions

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PREPARATION

  • 1

    Slice the lean beef thinly against the grain for tenderness.

  • 2

    Bruise the lemongrass stalk by lightly hitting it with the back of a knife to release its aroma.

  • 3

    In a pan over medium-high heat, add a splash of water or a small amount of oil if desired, then sauté the garlic, grated ginger, and bruised lemongrass until fragrant, about 1-2 minutes.

  • 4

    Add the sliced beef to the pan and sear until just browned on the outside but not fully cooked, approximately 2-3 minutes.

  • 5

    In a separate pot, cook the rice noodles according to package instructions until just tender, then drain.

  • 6

    Pour the low sodium beef broth into the pan with the beef and aromatics, and let it simmer for an additional 2 minutes so the flavors meld together.

  • 7

    Combine the cooked rice noodles and shredded carrots in a bowl, then top with the beef mixture.

  • 8

    Garnish with chopped green onions and 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

Savor the aromatic fusion of ginger and lemongrass infused into tender lean beef, layered over light rice noodles and bright vegetables. This bowl delivers a burst of fresh flavors and textures that are both satisfying and balanced.

NUTRITION

431kcal
Protein
42.9g
Fat
10.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef

50 g dry Rice Noodles

1 cup Shredded Carrots

1 tbsp Fresh Ginger (grated)

1 stalk Lemongrass, bruised

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

2 Green Onions

PREPARATION

  • 1

    Slice the lean beef thinly against the grain for tenderness.

  • 2

    Bruise the lemongrass stalk by lightly hitting it with the back of a knife to release its aroma.

  • 3

    In a pan over medium-high heat, add a splash of water or a small amount of oil if desired, then sauté the garlic, grated ginger, and bruised lemongrass until fragrant, about 1-2 minutes.

  • 4

    Add the sliced beef to the pan and sear until just browned on the outside but not fully cooked, approximately 2-3 minutes.

  • 5

    In a separate pot, cook the rice noodles according to package instructions until just tender, then drain.

  • 6

    Pour the low sodium beef broth into the pan with the beef and aromatics, and let it simmer for an additional 2 minutes so the flavors meld together.

  • 7

    Combine the cooked rice noodles and shredded carrots in a bowl, then top with the beef mixture.

  • 8

    Garnish with chopped green onions and serve immediately.