Red Curry Noodle Bowls with Steak and Cabbage
Epicurious.com
Epicurious.com
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Ingredients

  • 4 ounces dried flat linguine-width rice noodles
  • 2 1/2 teaspoons kosher salt, plus more
  • 1 pound flank steak
  • 2 tablespoons refined coconut or vegetable oil, divided
  • 1/4 cup red curry paste
  • 2 teaspoons freshly grated ginger
  • 1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons
  • 2 1/2 cups low-sodium beef broth
  • 1 (15-ounce) can coconut milk
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 4 ounces pea sprouts or shoots
  • 1/2 cup basil leaves, preferably purple Thai
  • 1/2 cup mint leaves
  • Sliced red chiles (for serving)

Instructions

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