Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce.

Bright, savory, and satisfyingly saucy, this Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce is a weeknight winner that feels special enough for guests. Tender slices of skirt steak soak up a lively lemongrass-ginger marinade, then mingle with wok-tender bok choy and mushrooms atop strands of roasted spaghetti squash. A creamy coconut-peanut sauce, flecked with Thai red curry, brings everything together with a sweet-umami finish. Fresh herbs, shredded carrots, chilies, and crunchy peanuts add contrast and texture with every bite.

Why you’ll love it

This bowl is a brilliant balance of lean protein, bright aromatics, and rich sauce without feeling heavy. The spaghetti squash stands in for traditional noodles, offering a lighter base while still catching sauce. Using skirt steak sliced thin provides quick sear time and great flavor. The peanut-coconut sauce is a total crowd-pleaser—velvety, slightly sweet, and spiced just enough with Thai red curry paste.

Ingredients

Follow the ingredient names and quantities exactly as listed for best results.

• 2 tablespoons fresh lemongrass, chopped (or 1 tablespoon lemongrass paste)
• 2 tablespoons fresh ginger, grated
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (found in the Asian aisle of most grocery stores)
• 2 cloves garlic, minced or grated
• 1 pound beef skirt steak, sliced thin against the grain
• 1 medium sized spaghetti squash
• 3 tablespoons peanut or sesame oil
• 1 head bok choy, chopped
• 8 ounces mushrooms, sliced
• Chopped peanuts, sliced red chilies, shredded carrots, fresh mint, fresh Thai basil, chopped lemongrass, for serving
• 1 ounce can coconut milk (14, lite or regular)
• 3/4 cup creamy peanut butter
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons Thai red curry paste (use 1 teaspoon for less heat)

Prep notes and tips

Plan about 10–15 minutes of active prep time and 35–45 minutes total. If using lemongrass stalks, remove the woody outer layers and mince the tender inner core. Slice the beef thinly against the grain for tenderness. Roast the spaghetti squash with the cut side down to encourage stringy, noodle-like strands. Have your toppings prepped and ready so bowls can be assembled hot and fresh.

Step-by-step instructions

The directions below are rewritten into clear, step-by-step wording. They follow the original order and use the ingredient list as the source of truth. Quantities remain unchanged.

1. Marinate the beef: In a medium bowl, combine 2 tablespoons fresh lemongrass (chopped or 1 tablespoon lemongrass paste), 2 tablespoons fresh ginger (grated), 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 2 cloves garlic (minced or grated). Stir until the honey is dissolved and the mixture is well mixed.
2. Add 1 pound beef skirt steak, sliced thin against the grain, to the marinade. Toss so each slice is coated. Set aside to marinate while you prepare the squash and other ingredients; if you have extra time, let it marinate for 15–30 minutes.
3. Roast the spaghetti squash: Preheat your oven to 400°F (200°C). Cut 1 medium sized spaghetti squash in half lengthwise and scoop out the seeds. Brush or rub the cut sides lightly with a small amount of oil if you like (not required), then place the halves cut-side down on a baking sheet lined with parchment or foil.
4. Roast the squash in the preheated oven for 30–40 minutes, or until the flesh is tender and can be shredded into strands with a fork. Cooking time depends on squash size; check at 30 minutes. When done, let cool slightly, then use a fork to scrape out the strands into a bowl and set aside.
5. Make the peanut-coconut sauce: In a small saucepan over low heat, add 1 ounce can coconut milk, 3/4 cup creamy peanut butter, 1/4 cup brown sugar, 2 tablespoons soy sauce, and 2 teaspoons Thai red curry paste (or 1 teaspoon for less heat). Stir constantly until the mixture is smooth, warmed through, and well combined. Taste and adjust heat or sweetness to your preference. Keep warm on the lowest heat, stirring occasionally.
6. Cook the vegetables: In a large skillet or wok, heat 3 tablespoons peanut or sesame oil over medium-high heat. Add 8 ounces mushrooms, sliced, and cook for 3–4 minutes until they release their moisture and begin to brown.
7. Add 1 head bok choy, chopped, to the same skillet with the mushrooms. Stir-fry for 2–3 minutes until the bok choy stalks are tender-crisp and the greens have wilted. Remove the cooked vegetables to a plate and keep warm.
8. Cook the beef: In the same skillet or a clean skillet, heat a small amount of the remaining oil if needed over high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid crowding. Sear the beef for 1–2 minutes per side until nicely browned but still juicy. Because the skirt steak is sliced thin, it cooks quickly—do not overcook.
9. Return the cooked mushrooms and bok choy to the skillet with the beef for 30–60 seconds to combine flavors, then remove from heat.
10. Assemble the bowls: Divide the roasted spaghetti squash strands among serving bowls. Top each bowl with a portion of the lemongrass beef, mushrooms, and bok choy.
11. Drizzle warm peanut-coconut sauce over each bowl. Add toppings as desired: chopped peanuts for crunch, sliced red chilies for heat, shredded carrots for color, fresh mint and fresh Thai basil for brightness, and a sprinkle of chopped lemongrass for extra aroma.
12. Serve immediately so the sauce is warm and the beef stays tender. Enjoy the contrast of sweet, savory, creamy, and fresh in every forkful.

Serving suggestions

These bowls are delicious on their own or with a simple side salad. If you want more texture, add a handful of bean sprouts or thinly sliced cucumbers. For extra heat, serve with lime wedges and additional Thai red curry paste on the side. Leftovers keep well in the refrigerator for 2–3 days; store the squash, beef, and sauce separately and reheat gently to preserve texture.

Ingredient swaps and dietary notes

If you prefer a different protein, you can substitute thinly sliced chicken breast or extra-firm tofu, keeping the marinating time shorter for chicken and using a gentle sear for tofu. Use peanut oil for a more neutral flavor or sesame oil for deeper savory notes. If coconut milk is too rich, the small 1 ounce can called for in the sauce provides coconut aroma without overpowering the peanut—choose lite or regular based on your preference. For milder bowls, use 1 teaspoon Thai red curry paste instead of 2 teaspoons.

Storage and leftovers

Keep components in separate airtight containers: squash strands, beef with vegetables, and peanut-coconut sauce. This prevents the squash from becoming soggy and preserves the beef texture. Reheat the sauce gently on low, warm the beef and vegetables in a skillet over medium-low heat, and briefly reheat the squash in the microwave or in a covered skillet for a minute or two until warm. Assemble fresh for the best experience.

Flavor-building tips

• For extra depth, toast the peanuts before chopping; it adds a nutty aroma that pairs beautifully with the coconut-peanut sauce.
• If you can’t find fresh lemongrass, use 1 tablespoon lemongrass paste as listed—just make sure it’s well distributed in the marinade.
• Grate the ginger instead of chopping for a more even, aromatic distribution in the marinade.
• Don’t overcrowd the skillet when searing beef. A high-heat sear in small batches creates better caramelization and flavor.

Why the technique matters

Marinating the beef with aromatics like lemongrass and ginger infuses flavor into the meat quickly, and slicing against the grain ensures each bite is tender. Roasting the spaghetti squash concentrates its sweetness and creates separate strands that act like noodles, perfect for holding the peanut-coconut sauce. Stir-frying the bok choy and mushrooms separately maintains their texture and prevents overcooking.

Final notes

This Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce delivers big flavor and a beautiful balance of textures. It’s versatile, approachable, and colorful—great for feeding a family or impressing a dinner guest. The combination of lemongrass-ginger-marinated beef and a silky, slightly spiced peanut sauce makes each bite memorable. Make a double batch of sauce if you love extra drizzling—leftover sauce is fantastic on salads, noodles, or as a dip for fresh vegetables.

Full recipe recap

Marinate 1 pound beef skirt steak sliced thin against the grain with 2 tablespoons fresh lemongrass (chopped or 1 tablespoon paste), 2 tablespoons fresh ginger (grated), 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 2 cloves garlic (minced or grated). Roast 1 medium sized spaghetti squash at 400°F until tender and shred into strands. Make the sauce by warming 1 ounce can coconut milk, 3/4 cup creamy peanut butter, 1/4 cup brown sugar, 2 tablespoons soy sauce, and 2 teaspoons Thai red curry paste until smooth. Stir-fry 8 ounces mushrooms and 1 head bok choy in 3 tablespoons peanut or sesame oil. Sear the marinated beef quickly in a hot skillet. Combine beef with vegetables briefly. Assemble bowls with spaghetti squash, lemongrass beef, vegetables, sauce, and toppings: chopped peanuts, sliced red chilies, shredded carrots, fresh mint, fresh Thai basil, and chopped lemongrass. Serve immediately.

Enjoy this bright, saucy bowl that celebrates fragrant lemongrass and rich peanut flavor with a lighter, noodle-like base.

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce.

Tender lemongrass-ginger marinated beef served over spaghetti squash with sautéed bok choy and mushrooms and a creamy Thai-style peanut sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons fresh lemongrass chopped (or 1 tablespoon lemongrass paste)
• 2 tablespoons fresh ginger grated
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce found in the Asian aisle
• 2 cloves garlic minced or grated
• 1 pound beef skirt steak sliced thin against the grain
• 1 medium spaghetti squash
• 3 tablespoons peanut or sesame oil
• 1 head bok choy chopped
• 8 ounces mushrooms sliced
• garnishes chopped peanuts, sliced red chilies, shredded carrots, fresh mint, fresh Thai basil, chopped lemongrass, for serving
• 1 ounce can coconut milk 14 oz can, lite or regular
• 3/4 cup creamy peanut butter
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons Thai red curry paste use 1 teaspoon for less heat

Equipment

• mixing bowl or zip-top bag
• Sharp Knife
• microwave-safe plate or baking sheet
• Large Skillet
• Spatula or tongs
• Medium Saucepan

Method

 

1. Make the marinade by whisking chopped lemongrass, grated ginger, honey, 2 tablespoons soy sauce, fish sauce and minced garlic together in a bowl; add the sliced skirt steak, seal in a zip-top bag or cover bowl, and refrigerate for 20–30 minutes or overnight.
2. Cook the spaghetti squash: pierce it several times with a sharp knife and microwave whole on high about 15 minutes, turning every 5 minutes, until just tender; let cool slightly, then halve lengthwise and scrape the strands with a fork.
3. Heat a large skillet over medium-high and add a drizzle of peanut or sesame oil; sauté chopped bok choy and sliced mushrooms about 8–10 minutes until bok choy wilts and mushrooms caramelize, season with salt and pepper, then transfer to a plate and cover to keep warm.
4. Return the skillet to high heat with another drizzle of oil; add the marinated steak in a single layer and sear 2–3 minutes, toss and cook another 2–3 minutes until cooked through; pour any remaining marinade into the pan and cook 1 minute more, then remove and keep warm with the vegetables.
5. Make the peanut sauce by combining the coconut milk, peanut butter, brown sugar, 2 tablespoons soy sauce and Thai red curry paste in a medium saucepan; warm over medium heat, stirring until smooth and just simmering.
6. Assemble bowls by dividing spaghetti squash among bowls, topping with bok choy, mushrooms and sliced beef, then drizzle with peanut sauce and finish with desired garnishes (chopped peanuts, sliced chilies, shredded carrots, mint, Thai basil, or chopped lemongrass).

Notes

• Marinate the beef longer for deeper flavor.
• Roast the squash in a 400°F oven for about 30 minutes instead of microwaving, if preferred.
• Use 1 teaspoon curry paste to reduce heat.
• Scrape squash strands while warm for easier shredding.