Thursday, April 13, 2006

Thai Basil Beef with Rice Noodles

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

Heat a large grill pan over medium-high heat.
While pan heats, bring water to a boil in a large saucepan.
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.
While steak cooks, add asparagus to boiling water; cook 2 mins. Remove asparagus with a slotted spoon.
Add noodles to boiling water; cook 3 mins or until done.
Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.
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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