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

Instructions

1. In a bowl, whisk together the lemongrass, ginger, honey, soy sauce, fish sauce and garlic. Add the steak to a ziploc bag or glass bowl. Pour the marinade over the steak. Seal the bag and allow the steak to sit for 20-30 minutes or in the fridge overnight.
2. Meanwhile, cook the spaghetti squash.* Pierce the squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) for about 15 minutes or until tender, turning squash every 5 minutes throughout cooking. Cut squash in half lengthwise and allow to cool slightly.
3. While the squash is cooking, heat a large skillet over medium high heat. Add a drizzle of peanut oil and once hot add the bok choy and mushrooms. Cook for about 10 minutes or until the bok choy is wilted and the mushrooms caramelized. Season with salt and pepper to taste. Remove the veggies from the skillet to plate and cover with foil to keep warm.
4. Return the skillet to high heat. Add a drizzle of oil and once hot, add the steak and caramelize for about 2-3 minutes, then toss and cook another 2-3 minutes or until cooked throughout. If there is any marinade left in the bowl or bag, pour that over the steak and cook a minute longer. Slide the steak onto the plate with veggies and cover with foil to keep warm.
5. To make the peanut sauce add the coconut milk, peanut butter, brown sugar, soy sauce and thai red curry paste to a medium size pot. Place the pot over medium heat and bring to a low boil, stirring until the peanut butter melts into the coconut milk and the brown sugar has dissolved to make a smooth peanut sauce.
6. To serve, scrape the spaghetti squash away from its rind divide among bowls. Top with bok choy and mushrooms and then add the streak. Drizzle with the peanut sauce and then top with your desired toppings. Enjoy!