Rice noodles with Thai flank steak
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 650, total fat 31 G., saturated fats 6 G., proteins 40 G., carbohydrates 54 G., fiber 4 G., cholesterol 103 mg, sodium 974 mg, sugar 13 G.
Calories 650, total fat 31 G., saturated fats 6 G., proteins 40 G., carbohydrates 54 G., fiber 4 G., cholesterol 103 mg, sodium 974 mg, sugar 13 G.
To transform rice noodles with vegetables and steak into a stunning Thai dish, you'll need a few seasonings typical of this cuisine: Thai red curry paste, fish sauce, lime juice, and Asian chili sauce with garlic. A pounded beef flank steak is spread with curry paste and grilled. Bell peppers and green beans are also grilled on a sheet of foil. The vegetables are then mixed with rice noodles, seasoned with a mixture of Asian sauces, lime juice, and brown sugar, and served with thinly sliced grilled steak. The exotic flavor of this dish will leave no one indifferent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg flank steak
- 5 tbsp vegetable oil + extra for greasing the grill
- 4 tablespoons Thai red curry paste
- 170 g rice noodles
- 2 red bell peppers, thinly sliced
- 340 g green beans, trimmed
- 1/4 cup freshly squeezed lime juice (from 2-3 limes)
- 2 tbsp. l. brown sugar
- 2 teaspoons fish sauce
- 1 teaspoon chili sauce with garlic
- 1 cup fresh basil
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Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Meanwhile, preheat the grill to medium-high heat and line one side with foil. Place the steak between 2 sheets of plastic wrap and pound to a 2 cm thickness; cut in half lengthwise. In a small bowl, combine 1 tablespoon of vegetable oil with curry paste and distribute over the entire steak.
- Add rice noodles to boiling water and cook according to package directions. Drain and rinse the noodles under cold water. Use kitchen scissors to cut the noodles into pieces.
- Brush the uncoated side of the grill with vegetable oil. Toss the bell pepper and green beans with 1 tablespoon of vegetable oil, 1/2 teaspoon of salt, and a small amount of ground black pepper and place on foil. Cook, stirring, until the vegetables are golden brown, about 10 minutes. Meanwhile, season the steak with salt and black pepper and cook on the other side of the grill until grill marks appear, 4 to 5 minutes per side for medium-rare; transfer to a cutting board. Chop the vegetables.
- In a large bowl, combine the remaining 3 tablespoons vegetable oil with the lime juice, brown sugar, fish sauce, hot garlic chili sauce and 2 tablespoons of water. Add rice noodles, vegetables, and basil, season with salt and pepper, and stir. Divide among plates. Slice the steak thinly and serve with noodles.
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