- 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
- calories 405
- fat 9.6 g
- satfat 5 g
- monofat 2.5 g
- polyfat 0.6 g
- protein 32 g
- carbohydrate 48 g
- fiber 5 g
- cholesterol 70 mg
- iron 4 mg
- sodium 477 mg
- calcium 78 mg
How to Make It
Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
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.
Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
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.