Beef Noodle Bowls

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Recipe byKate_Nash

Categories:
- Beef
- Dinner
- Noodle Bowl

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Ingredients:

1 1/4 to 1 1/2 lbs flank steak
salt
1 lb whole-grain or whole-wheat spaghetti
5 to 6 oz shittake mushrooms
1 red bell pepper
1 hot red chile pepper
2 tablespoons high-temp oil such as peanut, canola or safflower
3 tablespoons curry paste, such as Patak's, mild to medium heat
3 to 4 garlic cloves, grated or chopped
4 to 5 scallions, cut into 1-inch-long pieces
3 tablespoons fish sauce
2 cups chicken stock
1 cup frozen shelled edamame
1 loosely packed cup fresh basil leaves, thinly sliced or torn
Zest and juice of 1 lime
Black Pepper

Place flank steak in the freezer for a few mins to aid in thinly slicing it safely.
Bring large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, stem and thinly slice the mushrooms, seed and thinly slice the bell and hot peppers.
Remove the meat from the freezer and slice into 1/4 inch wide, 2 inch long pieces.
In a large skillet or wok, heta oil over medium heat with the curry paste for 1 to 2 mins. Raise the heat to medium high. Add beef and cook in a single layer for 2 to 3 mins, then flip the meat and add shittakes, garlic, bell and hot peppers and scallions. Stir-fry for 2 to 3 mins more, then add the fish sauce and stock and bring to a boil. Add the edamame, heat through for a min, then add basil.
Drain the pasta. Place in individual bowls, then add steak, vegetables and broth. Sprinkle lime zest and juice over the mixture, toss vigorously and season with black pepper to taste.

Serves: 4