- 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
- 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
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 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.
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.