Get all of the exotic flavors of takeout and the freshness of a home-cooked meal with this salad recipe. Plus, you can throw in whichever extra veggies you have in the refrigerator.
Ingredients:
6 ounces thick or thin rice-flour noodles (ban pho)
2-3 tablespoons green curry paste (such as Thai Kitchen)
1 cup light coconut milk
1/4 cup chopped fresh cilantro, divided
Zest and juice of 1 lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound 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 12 ounces)
1 tablespoon chopped peanuts
Handful of fresh mint
Preparation:
Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
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.
Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
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, peanuts, and mint.
Ingredients:
6 ounces thick or thin rice-flour noodles (ban pho)
2-3 tablespoons green curry paste (such as Thai Kitchen)
1 cup light coconut milk
1/4 cup chopped fresh cilantro, divided
Zest and juice of 1 lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound 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 12 ounces)
1 tablespoon chopped peanuts
Handful of fresh mint
Preparation:
Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
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.
Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
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, peanuts, and mint.
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