Thai Basil Beef with Rice Noodles

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 24%
  • Fat: 8.6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 26.1g
  • Carbohydrate: 34.9g
  • Fiber: 3.6g
  • Cholesterol: 54mg
  • Iron: 3.2mg
  • Sodium: 615mg
  • Calcium: 50mg

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

  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.
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