Thai-Style Beef with Noodles

Ingredients for Thai-Style Beef with Noodles

• 1 colher de sopa de molho de soja

• 1 tablespoon mild honey

• 2 tablespoons Asian fish sauce, divided

• 450g flank steak

• 3 tablespoons vegetable oil, divided

• 2 large shallots, thinly sliced (150g )

• 1 tablespoon finely chopped peeled ginger

• 1 1/2 teaspoons Thai green-curry paste

• 425ml reduced-sodium beef broth

• 1 tablespoon fresh lime juice

• 1 red pepper, cut into 1/4-inch strips

• 1 bunch spring onions, trimmed and cut into 3-inch pieces

• 350g dried Asian egg noodles

• Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

• Garnish: lime wedges

• Asian fish sauce

Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoons salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.

While steak marinates, heat 2 tablespoons 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 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). Transfer to a cutting board and let stand 5 minutes.

Meanwhile, toss pepper and spring onions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.

While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide 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 noodles.

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