Curry-Coconut Steak and Noodle Salad

Curry-Coconut Steak and Noodle Salad
Photo: Jonny Valiant
You'll find rice noodles and curry paste in the Asian section of your grocery store.


Makes 4 servings (serving size: 4 ounces steak and 2 cups noodle salad)

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional 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


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


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.