Easy Thai Steak Noodle Bowl

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 2 1/2

    cups very thinly sliced green cabbage

  • 1

    tablespoon fresh lime juice, divided

  • 2

    teaspoons sugar, divided

  • 1

    teaspoon kosher salt, divided

  • 8

    ounces uncooked flat rice noodles (pad Thai noodles, such as Annie Chun's)

  • 12

    ounces top sirloin steak, trimmed and thinly sliced

  • 1 1/2

    teaspoons canola oil

  • 1/2

    cup water

  • 2

    tablespoons red curry paste (such as Thai Kitchen)

  • 1

    (13.5-ounce) can light coconut milk

  • 4

    lime wedges (optional)

Directions

1. Combine cabbage, 1 teaspoon lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon salt; toss well to combine. Set aside at room temperature for 15 minutes. 2. Prepare rice noodles according to package directions. Drain and rinse with cold water; drain. 3. Toss steak with 1/2 teaspoon sugar. Heat a large skillet over high heat. Add oil; swirl to coat. Add steak to pan; cook 2 minutes. Turn steak over; cook an additional 30 seconds or just until browned. Remove from pan; keep warm. 4. Add 1/2 cup water to pan, scraping pan to loosen browned bits. Add curry paste and coconut milk, stirring well to combine; bring to a simmer. Reduce heat to low; simmer for 5 minutes. Stir in remaining 2 teaspoons lime juice, remaining 1 teaspoon sugar, and 1/2 teaspoon salt. Arrange about 1 cup noodles in each of 4 bowls; divide steak evenly over servings. Ladle about 1/2 cup broth over each serving; top each with about 1/2 cup cabbage mixture. Sprinkle remaining 1/4 teaspoon salt evenly over servings. Serve with lime wedges, if desired.

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