Thai Basil Beef with Rice Noodles Recipe

Randy Mayor

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.

Yield:

4 servings (serving size: 1/2 cup noodles and 1 cup steak mixture)

Recipe from

Nutritional 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

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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

Preparation

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.

January 2005