Thai Style Beef with Noodle
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
Equipment: a large (2-burner)
ridged grill pan (preferably cast-iron)
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. 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. 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. Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill,
turning frequently, until softened, about 5 minutes. Transfer to a large
bowl.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.
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
Equipment: a large (2-burner)
ridged grill pan (preferably cast-iron)
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. 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. 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. Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill,
turning frequently, until softened, about 5 minutes. Transfer to a large
bowl.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.