Curry-Coconut Steak and Noodle Salad
Ingredients
- 6 oz thick or thin rice flour noodles (ban pho)
- 2-3 tbsp green curry paste (such as Thai Kitchen)
- 1 cup light coconut milk
- 1/4 cup fresh cilantro chopped, divided
- zest and juice of 1 lime
- 1/4 tsp kosher salt
- 1/4 tsp Freshly ground pepper
- 1 lb beef sirloin fillet
- 3 scallions halved, thinly sliced lengthwise
- 3 large carrots peeled and thinly sliced lengthwise with a vegetable peeler
- 1 seedless cucumber halved lengthwise and thinly sliced (about 12oz)
- 1 tbsp chopped peanuts
Instructions
- 1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
- ?2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
- 3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
- 4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, and peanuts.
