Red Curry Noodle Bowls with Steak and Cabbage
Yield: 4 servings
Prep Time: 30 minutes
Total Time: 30 minutes
This Thai-inspired, 30-minute meal showered in pea shoots and fresh herbs is equal parts comforting and refreshing.
4 ounces dried flat linguine-width rice noodles
2 1/2 teaspoons kosher salt, plus more
1 pound flank steak
2 tablespoons refined coconut or vegetable oil, divided
1/4 cup red curry paste
2 teaspoons freshly grated ginger
1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons
2 1/2 cups low-sodium beef broth
1 (15-ounce) can coconut milk
2 tablespoons fresh lime juice, plus wedges for serving
4 ounces pea sprouts or shoots
1/2 cup basil leaves, preferably purple Thai
1/2 cup mint leaves
Sliced red chiles (for serving)
Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.
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