Red Curry Noodle Bowls with Steak and Cabbage

wheat/gluten-free thai southeast asian curry cabbage steak beef coconut mint ginger chile pepper quick & easy

Anna Stockwell

4 servings

Source

Ingredients

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)

Method

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.