Thai-Style Beef with Noodles
A flavorful Asian dish combining marinated flank steak with egg noodles in a fragrant Thai-style broth. The dish features tender grilled beef, crisp vegetables, and a savory sauce made with green curry paste, fish sauce, and fresh lime.
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.
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.
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.
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.
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.
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