Name: Vietnamese Low-Carb Grilled Lemongrass Beef Noodle Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs flank steak, thinly sliced against the grain; 2 stalks lemongrass (white part only), minced; 3 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp soy sauce or tamari; 2 tbsp erythritol or monk fruit sweetener; 2 tbsp avocado oil (plus more for grilling); 2 medium zucchini, spiralized into noodles; 2 cups shredded romaine or butter lettuce; 1 cup bean sprouts; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 1 Persian cucumber, thinly sliced; 1 medium carrot, julienned; 2 cloves garlic, minced; 1 small red chili, thinly sliced (optional)

Vietnamese Low-Carb Grilled Lemongrass Beef Noodle Bowl

CookwithNewsletter

This high-protein Vietnamese noodle bowl reinvents the classic bún experience for low-carb, muscle-minded eaters. Tender grilled lemongrass beef, marinated for depth and seared for 'wok hei' flavor, is paired with refreshing zucchini noodles and a garden of crisp herbs and veggies. Each forkful delivers coolness, crunch, and savory satisfaction—without a trace of heaviness or sluggishness. It’s a summer dinner that keeps you light on your feet while hitting your protein goals, ideal for California’s sun-drenched evenings.

Ingredients

Instructions

In a bowl, combine lemongrass, fish sauce, lime juice, soy sauce, sweetener, avocado oil, and garlic. Add sliced beef, toss thoroughly, and marinate for at least 20 minutes (or up to 2 hours in the fridge).
Preheat a grill pan or outdoor grill until smoking hot. Lightly brush with avocado oil. Grill beef slices in a single layer for 1-2 minutes per side, working in batches to maintain high heat and develop char ('wok hei'). Set aside to rest.
Arrange spiralized zucchini noodles in four bowls. Top each with lettuce, bean sprouts, mint, cilantro, cucumber, and carrot.
Divide grilled beef among the bowls. Drizzle any leftover marinade (boiled for 1-2 minutes) or a squeeze of lime on top.
Garnish with sliced chili if using. Toss before eating to mix flavors. Serve cold or at room temperature.