Curry-Coconut Steak and Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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You'll find rice noodles and curry paste in the Asian section of your grocery store. Ingredients:
6 ounces thick or thin rice-flour noodles (ban pho) |
2-3 tablespoons green curry paste (such as thai kitchen) |
1 cup light coconut milk |
1/4 cup chopped fresh cilantro, divided |
zest and juice of 1 lime |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 pound beef sirloin fillet |
3 scallions, halved, thinly sliced lengthwise |
3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler |
1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces) |
1 tablespoon chopped peanuts |
handful of fresh mint |
Directions:
1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.
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