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Thai Basil Beef with Rice Noodles

Randy Mayor
Yield 4 servings (serving size: 1/2 cup noodles and 1 cup steak mixture)
Make this beef dish for a flavorful Thai dish that will become a fast favorite. Use kitchen shears or a knife and fork to chop the rice noodles into smaller pieces, which will make them easier to toss with the curry-lime juice dressing.

Ingredients

  • 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

Nutrition Information

  • calories 328
  • caloriesfromfat 24 %
  • fat 8.6 g
  • satfat 3.6 g
  • monofat 3.4 g
  • polyfat 0.4 g
  • protein 26.1 g
  • carbohydrate 34.9 g
  • fiber 3.6 g
  • cholesterol 54 mg
  • iron 3.2 mg
  • sodium 615 mg
  • calcium 50 mg

How to Make It

  1. Heat a large grill pan over medium-high heat.

  2. While pan heats, bring water to a boil in a large saucepan.

  3. 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.

  4. While steak cooks, add asparagus to boiling water; cook 2 minutes. Remove asparagus with a slotted spoon. Add noodles to boiling water; cook 3 minutes or until done. Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.

  5. 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.