Thai-Style Beef with Noodles

Ingredients

• •1 tablespoon soy sauce
• •1 tablespoon mild honey
• •2 tablespoons Asian fish sauce
• •1 pound flank steak
• •3 tablespoons vegetable oil
• •2 large shallots
• •1 tablespoon ginger
• •1½ teaspoons Thai green-curry paste
• •1¾ cups reduced-sodium beef broth
• •1 tablespoon lime juice
• •1 whole red bell pepper
• •1 bunch scallions
• •¾ pound dried Asian egg noodles
• •1 piece grill pan
• •1 serving garnish

Cooking Instructions

1. 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.

   20 min

2. 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.

   15 min

3. 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.

   13 min

4. 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 min

5. 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.

   7 min