Go Back Email Link
+ servings
Beef Brisket Lemongrass Noodle Bowl
Print Recipe
5 from 9 votes

Instant Pot Lemongrass Beef Brisket Noodle Salad Bowl

The whole family is just going to love this Lemongrass Beef Brisket Noodle Salad Bowl. Tender fall apart brisket is combined with some fresh cucumber, egg noodles, and a super fresh and zesty lemongrass and kaffir lime broth. Warm your belly in winter or add a tropical feel to a summer's night. You choose.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Asian
Keyword: lemongrass beef
Servings: 6 serves
Calories: 393kcal

Ingredients

  • 1.2 kg (about 2.5lb) piece beef brisket
  • 6 cups beef stock (increase this to 8 cups if cooking stove top)
  • 3 lemongrass stalks inner core only
  • 2 kaffir lime leaves
  • ½ cup rice wine vinegar
  • 2 long red chillies thinly sliced (optional)
  • 2 tablespoon fish sauce
  • 4 cloves garlic finely chopped
  • ¼ cup coconut sugar
  • 150 grams (about 5oz) fresh noodle of choice (i used miracle noodles) cooked according to package directions
  • 1 cup each coriander and mint leaves
  • 3 spring onions thinly sliced on the angle
  • 1 cucumber shredded or spiralized

Instructions

Pressure Cooker Brisket

  • Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 teaspoon salt in the base of the pressure cooker. Pop the lid on, set to seal and select manual pressure for 60 minutes. Once cooked allow the pressure to release naturally for about 10 minutes before releasing the steam. Remove the lid and allow to cool slightly in the stock.

Stove Top Brisket

  • Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 teaspoon salt in a large saucepan. Cover and simmer over medium-low heat, topping up with water, for 4 hours or until the meat is tender.  Once cooked remove the lid and allow to cool slightly in the stock.

Remaining Bowl Instructions

  • Meanwhile, finely grate the remaining 2 stalks of lemongrass and shred remaining kaffir lime leaf, then place in a pan along with the rice wine vinegar, chilli, fish sauce, garlic, and coconut sugar. Bring to a simmer over medium heat, stirring to dissolve the coconut sugar, then remove from the heat.
  • Remove the brisket from the cooking liquid and use two forks to shred it. Brisket can be quite a fatty cut so be sure to remove any excess fat and discard. 
  • Toss the shredded brisket with half of the lemongrass dressing. Then toss the brisket, noodles, herbs, spring onion and cucumber together in a large bowl along with the rest of the dressing and 1 cup of the cooled braising stock (add more stock if you want a soupier dish).
  • Divide among serving bowls and serve. Any leftovers can be stored in the fridge in an airtight container, however, the noodles are likely to soak up a lot of the excess liquid.

Notes

Please note: the nutritional information here is going to change depending on what style of noodle you use. I like to use miracle noodles but they can be substituted for rice vermicelli or any noodle of your liking. Use an app like My Fitness Pal if you need to calculate the nutritional value based on your choice of noodle.

Nutrition

Calories: 393kcal | Carbohydrates: 13g | Protein: 47g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1122mg | Potassium: 1294mg | Sugar: 7g | Vitamin A: 420IU | Vitamin C: 25.7mg | Calcium: 51mg | Iron: 5.2mg