- 6
Ingredients
- 3 tablespoon soy sauce
- 3 tablespoon mild honey
- 6 tablespoons Asian fish sauce, divided
- 1 pound beef tenderloin
- 6 tablespoons vegetable oil, divided
- 6 large shallots, thinly sliced (2 cup)
- 3 tablespoon finely chopped peeled ginger
- 1 to 2 jalapeno peppers, seeded and chopped
- 5 to 6 teaspoons Thai green-curry paste
- 8 cups reduced-sodium beef broth
- 3 tablespoon fresh lime juice
- 3 red bell pepper, cut into 1/4-inch strips
- 3 bunch green onions, trimmed and cut into 3-inch pieces
- 8 rice sticks
- 8 ounces asian vegetable noodles
- lime wedges for garnish
- sliced jalapenos for garnish
Preparation
Step 1
For Beef:
Slice beef tenderloin into 4-ounce medallions. Mix together soy, honey, 3 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add beef and turn to coat. Marinate at room temperature 20 minutes.
For Soup:
While steak marinates, heat 4 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, jalapeno, and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes.
Stir in lime juice, remaining 3 tablespoons 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, until medium rare to medium.
Transfer to a cutting board and let stand 5 minutes.
Meanwhile, toss bell pepper and green onions with remaining oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
While steak stands, cook rice noodles in a pasta pot of boiling unsalted for 7 minutes. Add vegetable noodles and cook 3 minutes more. Drain well.
Divide noodles among bowls and top with broth. Thinly slice beef across the grain and serve beef sliced and vegetables on top of noodles.
Serve with lime wedges and jalapeno slices for garnish.