Thai Basil Beef with Rice Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make this beef dish for a flavorful Thai dish that will become a fast favorite. Use kitchen shears or a knife and fork to chop the rice noodles into smaller pieces, which will make them easier to toss with the curry-lime juice dressing. Ingredients:
8 cups water |
1 pound flank steak, trimmed |
1/4 teaspoon salt |
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound) |
4 ounces wide rice stick noodles (bánh pho) |
1 tablespoon sugar |
3 tablespoons fresh lime juice |
1 tablespoon fish sauce |
1/2 teaspoon thai red curry paste |
1 cup cherry tomatoes, halved |
1/2 cup thinly sliced fresh basil |
Directions:
1. Heat a large grill pan over medium-high heat.
2. While pan heats, bring water to a boil in a large saucepan.
3. Add steak to grill pan; grill 5 minutes on each side or until desired degree of doneness. Sprinkle steak with salt. Cut steak across grain into thin slices.
4. While steak cooks, add asparagus to boiling water; cook 2 minutes. Remove asparagus with a slotted spoon. Add noodles to boiling water; cook 3 minutes or until done. Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.
5. While noodles cook, combine sugar, lime juice, fish sauce, and curry paste in a large bowl. Add one-half of lime mixture to medium bowl with noodles; toss to coat. Add steak, asparagus, tomatoes, and basil to remaining lime mixture in large bowl; toss to combine. Serve steak mixture over noodles.
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