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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is like a soup idea. Serve in deep bowls and enjoy. As a garnish fresh cilantro and chopped cashews would be great. Ingredients:
1 tablespoon soy sauce |
1 tablespoon honey |
2 tablespoons fish sauce (divided) |
1 lb flank steak |
3 tablespoons vegetable oil (divided) |
1 cup shallot (sliced) |
1 tablespoon ginger (minced) |
1 teaspoon curry paste (or to taste) |
2 cups reduced-sodium beef broth |
1 tablespoon lime juice (fresh) |
1 red bell pepper (1/4-inch strips) |
8 green onions (cut into 3-inch pieces) |
1 lb asparagus (1-inch pieces) |
1 lb egg noodles (asian, cooked as per directions on package) |
Directions:
1. Marinate beef in soy, honey, 1 tablespoons fish sauce & 1/4 teaspoons salt in a dish for 20 minutes.
2. Heat 2 tablespoons oil in a saucepan and cook shallots stirring until well browned about 8 minutes.
3. Add ginger, curry paste and cook stirring for 1 minute then add broth and simmer for 5 minutes. Stir in lime juice, remaining tablespoon of fish sauce and salt to taste and keep warm covered.
4. Heat grill and cook steak till still rare approximately 8 minutes. Transfer to a board and let rest for 5 minutes.
5. Toss onions, bell pepper and asparagus in wok in a little oil till tender crisp.
6. While steak rests cook noodles in lightly saltedd water till done.
7. In individual bowls add noodles, then vegetables, then beef and top with broth mixture.
8. evenly divided.
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