Everything looked so delicious on these amazing blogs, and after perusing a large handful of them, I was completely confounded over what to make for dinner tonight. A grilled something with an asparagus salad on the side? Ginger lime skirt steak over portobellos and mashed potatoes? Salmon cakes? Stuffed eggplant? Butterscotch popcorn? The variety of choices and inspiration ran the gamut. Then Sticky, Gooey, Creamy, Chewy made my decision for me: she had some gorgeous dumplings and a beautiful fried rice, so Asian Night it was.
I didn't replicate her menu, but went instead for a recipe I had been eyeing for a long time: Thai Style Beef Noodles from February's Gourmet. The noodle bowls were a meal in themselves; protein, vegetables, and starch all in one dish.
For a Thai dish, I was thrilled (and slightly surprised) that my family gobbled up this meal. I embellished the vegetables by adding a pound of asparagus, just to make it a little more substantial. I also added cilantro and basil because I had them on hand and of course, I adore them! I spiced my bowl up quite a bit with Siracha sauce (LOVE IT!). Based on the hit it was tonight, I would definitely make the meal again!
Thai Style Beef with Noodles
Source: Gourmet Magazine, February '08, and also available on Epicurious
1 T. soy sauce
1 T. honey
2 T. Asian fish sauce, divided
1 lb. flank steak
3 T. vegetable oil, divided
2 large shallots, thinly sliced (about 1 cup)
1 T. finely chopped peeled ginger
1 1/2 t. green curry paste
1 3/4 c. reduced sodium beef broth
1 T. fresh lime juice
1 red bell pepper, cut into 1/4" strips
1 bunch scallions, trimmed and cut into 3" pieces
3/4 lb. dried Asian egg noodles (I used Udon because egg noodles were unavailable)
Cilantro and basil to taste, chopped
Siracha to taste
Mix together soy, honey, 1 T. fish sauce, and 1/4 t. salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes. (I let mine go two hours or so.)
While steak marinates, heat 2 T. oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes.
Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon of fish sauce, and salt to taste and keep warm, covered.
Heat grill pan over medium high heat until hot, then lightly oil.
Grill steak, turning once, about 8 minutes total (for rare). (I broiled mine on high for three minutes a side.) Transfer to cutting board and let stand 5 minutes.
Meanwhile, toss bell pepper, scallions, and asparagus (if using) with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes (again, I broiled them until they started to char a little). Transfer to large bowl.
While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4-7 minutes. Drain well, then add to vegetables and toss well along with the cilantro and basil (if using). Divide the noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of the noodles.