Red Curry Noodle Bowls with Steak and Cabbage
A vibrant Thai-inspired noodle bowl featuring tender sliced flank steak, rice noodles, and savoy cabbage in a rich coconut-curry broth. Topped with fresh herbs and sprouts for a perfect balance of flavors and textures.
Ingredients
- •4 ounces dried flat linguine-width rice noodles
- •2½ teaspoons kosher salt
- •1 pound flank steak
- •2 tablespoons refined coconut or vegetable oil
- •¼ cup red curry paste
- •2 teaspoons freshly grated ginger
- •1 head savoy cabbage
- •2½ cups low-sodium beef broth
- •1 can coconut milk
- •2 tablespoons fresh lime juice
- •4 ounces pea sprouts
- •½ cup basil leaves
- •½ cup mint leaves
- •1 to taste red chiles
Cooking Instructions
- 1.
Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
10 min
- 2.
Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4-5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
20 min
- 3.
Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
10 min
- 4.
Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.
5 min