Gosh, I hate being sidelined. This morning, after I got the kiddos off to school, fired 50 tennis balls to the DamDog, and cleaned up the breakfast aftermath, I grabbed a cup of coffee, fired up the laptop, and as usual, cruised the current sale ad for dinner inspiration. I do so wish I had it in me to hobble to the store then play in the kitchen all day, but alas, it’s not to be. Gotta chill. Literally. The foot is elevated and resting comfortably on a ziplock bag full o’ ice.
So, you know I’d be cooking if I could, but a dish from the archive will have to suffice. Hhhm, which meal to resurrect? Fiery Chicken Tikka…creamy Pasta with Tomatoes and Brie… crispy French bread pizzas? All of them sound good, but not as good as this one that I haven’t made in ages: Thai Style Beef Noodle Bowls. Protein, vegetables, and starch all in one dish – genius!
This recipe calls for cooking the steak and vegetables indoors on a grill pan. However, given the gorgeous 60 degrees we’re having today, were I to make this for dinner tonight, I would absolutely fire up the grill and cook the steak and vegetables outside. Fewer dishes to wash, right? Given my current condition, I’m all about keeping things easy.
For a Thai dish, I was thrilled (and slightly surprised) that my family gobbled up this dinner. I embellished the vegetables by adding a pound of asparagus, just to make it a little more substantial. I also added cilantro and basil because I had them on hand and of course, I adore them! Feel free offer your diners spicy Siracha sauce on the side (LOVE this stuff!). Based on the hit it was with my family, I would not hesitate to make it again, or recommend it to you, my ten faithful readers. Hope you all like it!
Thai Style Beef with Noodles
Source: Gourmet Magazine, February ’08; and also available on Epicurious.com
- 1 T. soy sauce
- 1 T. honey
- 2 T. Asian fish sauce, divided
- 1 lb. flank steak
- 3 T. vegetable oil, divided
- 2 large shallots, thinly sliced (about 1 cup)
- 1 T. finely chopped peeled ginger
- 1 1/2 t. green curry paste
- 1 3/4 c. reduced sodium beef broth
- 1 T. fresh lime juice
- 1 red bell pepper, cut into 1/4″ strips
- 1 bunch scallions, trimmed and cut into 3″ pieces
- 3/4 lb. dried Asian egg noodles (I used Udon because egg noodles were unavailable)
- Cilantro and basil to taste, chopped
- Siracha to taste
Mix together soy, honey, 1 T. fish sauce, and 1/4 t. salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes. (I let mine go two hours or so.)
While steak marinates, heat 2 T. 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 of 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). (I broiled mine on high for three minutes a side.) Transfer to cutting board, tent with foil, and let stand 5 minutes.
Meanwhile, toss bell pepper, scallions, and asparagus (if using) with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes (again, I broiled them until they started to char a little). Transfer to large bowl.
While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4-7 minutes. Drain well, then add to vegetables and toss well along with the cilantro and basil (if using). Divide the 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 the noodles.
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