Thai-Style Beef with Noodles |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Don't be intimidated. This is actually just a Southeast Asian twist on beef-noodle soup: steak, fragrant broth, and eminently slurpable noodles. Ingredients:
1 tablespoon soy sauce |
1 tablespoon mild honey |
2 tablespoons asian fish sauce, divided |
1 pound flank steak |
3 tablespoons vegetable oil, divided |
2 large shallots, thinly sliced (1 cup) |
1 tablespoon finely chopped peeled ginger |
1 1/2 teaspoons thai green-curry paste |
1 3/4 cups reduced-sodium beef broth |
1 tablespoon fresh lime juice |
1 red bell pepper, cut into 1/4-inch strips |
1 bunch scallions, trimmed and cut into 3-inch pieces |
3/4 pound dried asian egg noodles |
garnish: lime wedges; asian fish sauce |
Directions:
1. Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
2. While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
3. Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
4. Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
5. While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.
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