Thai Basil Beef with Rice Noodles

Use kitchen shears or a knife and fork to chop the noodles into smaller pieces, which will make them easier to toss with the curry-lime juice dressing.

Yield: 4 servings (serving size: 1/2 cup noodles and 1 cup steak mixture)

Ingredients

• 8  cups  water
• 1  pound  flank steak, trimmed
• 1/4  teaspoon  salt
• 1 1/2  cups  (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
• 4  ounces  wide rice stick noodles (bánh pho)
• 1  tablespoon  sugar
• 3  tablespoons  fresh lime juice
• 1  tablespoon  fish sauce
• 1/2  teaspoon  Thai red curry paste
• 1  cup  cherry tomatoes, halved
• 1/2  cup  thinly sliced fresh basil

Preparation

Heat a large grill pan over medium-high heat.

While pan heats, bring water to a boil in a large saucepan.

Add steak to grill pan; grill 5 minutes on each side or until desired degree of doneness. Sprinkle steak with salt. Cut steak across grain into thin slices.

While steak cooks, add asparagus to boiling water; cook 2 minutes. Remove asparagus with a slotted spoon. Add noodles to boiling water; cook 3 minutes or until done. Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.

While noodles cook, combine sugar, lime juice, fish sauce, and curry paste in a large bowl. Add one-half of lime mixture to medium bowl with noodles; toss to coat. Add steak, asparagus, tomatoes, and basil to remaining lime mixture in large bowl; toss to combine. Serve steak mixture over noodles.

Nutritional Information

Calories:

328 (24% from fat)

Fat:

8.6g (sat 3.6g,mono 3.4g,poly 0.4g)

Protein:

26.1g

Carbohydrate:

34.9g

Fiber:

3.6g

Cholesterol:

54mg

Iron:

3.2mg

Sodium:

615mg

Calcium:

50mg