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Thai-Style Beef with Noodles

Thai-Style Beef with Noodles

Don’t be intimidated. This is actually just a Southeast Asian twist on beef-noodle soup: steak, fragrant broth, and eminently slurpable noodles.

Ingredients: 2 tablespoons Asian fish sauce, divided,Garnish: lime wedges; Asian fish sauce,3/4 pound dried Asian egg noodles,1 pound flank steak,1 tablespoon finely chopped peeled ginger,1 1/2 teaspoons Thai green-curry paste,1 tablespoon mild honey,1 tablespoon fresh lime juice,1 3/4 cups reduced-sodium beef broth,1 red bell pepper, cut into 1/4-inch strips,1 bunch scallions, trimmed and cut into 3-inch pieces,2 large shallots, thinly sliced (1 cup),1 tablespoon soy sauce,3 tablespoons vegetable oil, divided

Instructions: 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.

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