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Curry-Coconut Steak and Noodle Salad

Photo: Jonny Valiant
Prep time 20 mins
Cook time 20 mins
Yield Makes 4 servings (serving size: 4 ounces steak and 2 cups noodle salad)
You'll find rice noodles and curry paste in the Asian section of your grocery store.


  • 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

Nutrition Information

  • 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

  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.