With the holidays over, I already know what kind of recipes y’all are looking for. You don’t even need to tell me because I want them too. Healthy recipes! Am I right? My Thai Steak & Noodle Bowl checks the healthy box AND the delicious box. It’s going to be on my repeat list all year long when I want something healthy and filling with lots of bright, bold Asian flavors.
I have only started to enjoy Thai food over the last couple of years. It seems like every girl’s night starts or ends with a Thai restaurant and I love it. My favorite dishes to order are Massaman Curry, Tom Kha Gai (coconut soup), and of course classic Chicken Pad Thai. I’ve never actually made Thai food before and wanted a challenge. I came up with this noodle bowl that is full of steak and vegetables and love how it turned out. It’s probably not “authentic” but that’s ok. It’s “Thai inspired” and absolutely delicious!
Let’s Make the Thai Steak & Noodle Bowl
You’ll need a few sauces that you might not have in your fridge right now. Fish sauce, chili garlic sauce, and red curry paste can all be found in the Asian section of your supermarket. Of course I found mine at my favorite grocery store Lee’s Marketplace!
The sirloin steak is seasoned with salt, pepper, garlic powder, and ground ginger. Then red curry paste is spread on before pan searing and cooking.
We like our steak medium but you can cook to the doneness that you prefer. After making this I might have to smear red curry paste on all of my steaks because it is so flavorful!
After the steak is to temperature, set it on a plate and tent with foil to keep warm. Next, add green beans, red bell pepper, and green onions to the pan. Leave all the steak drippings and red curry paste in the pan of course!
Also add water to the pan so that the veggies steam and cook faster. While the vegetables are cooking, drop your noodles in the boiling water and cook according to package directions. You can use angel hair pasta like I did or rice vermicelli which is more authentic. Make your sauce too while the vegetables are cooking. The sauce for the Thai Steak & Noodle Bowl is a flavor bomb! Lime juice, brown sugar, fish sauce, chili garlic sauce, and red curry paste make the kind of sauce you want to just drink straight.
When the veggies are done, toss the pasta and sauce in and combine everything well. Slice the steak and place on top of individual servings. Garnish with extra basil and green onions.
My Thai Steak & Noodle Bowl is the dish you need to kick off healthier habits for the new year. It’s one of those meals that leave you satisfied, full and happy. The bold, Asian flavors take it over the top! This would be amazing for meal prep too because it makes a lot and would even be great cold. Add this to your menu ASAP and let me know what y’all think!
Another similar recipe that you will love is my Korean Beef & Veggie Bowls. I made them almost a year ago to the day and they’re one of our family favorites!
Sponsored post for Lee’s Marketplace. Items on sale the week of January 12-18: sirloin steak, angel hair pasta, fresh green beans
Thai Steak & Noodle Bowl
- 2 lbs sirloin steak
- 2 teaspoons kosher salt
- freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 5 tablespoons red curry paste, divided
- 2 tablespoons canola oil
- 1 lb fresh green beans, trimmed and cut into 2 inch pieces
- 2 red bell peppers, diced
- 1 bunch green onions, sliced
- 1/2 cup water
- 1 lb angel hair pasta or rice vermicelli
- 1/2 cup fresh lime juice, about 4 limes
- 1/2 cup + 2 TB brown sugar
- 2 1/2 tablespoons fish sauce
- 4 teaspoons chili garlic sauce
- 3/4 cup fresh basil, chopped
- Season steaks with salt, pepper, garlic powder, and ground ginger on both sides. Add enough red curry paste to each side of the steaks to cover lightly. (About 1 teaspoon per side)
- Heat a large skillet to medium-high and add canola oil. Once pan is very hot, add steaks and cook on each side for about 5 minutes for medium doneness. Use a thermometer to reach desired temperature.
- Remove steaks, place on a plate, and tent with foil to keep warm.
- Lower pan heat to medium and add green beans, peppers, and onions. Add 1/2 cup water to pan. Cover and let cook for 15 minutes or until green beans are tender. Stir occasionally.
- While vegetables are cooking, prepare noodles according to package directions and set aside.
- Make the sauce by combining lime juice, brown sugar, fish sauce, chili garlic sauce and 1 teaspoon red curry paste in a small bowl. Whisk to combine well and set aside.
- Slice steak in thin strips and set aside.
- Once vegetables are tender, add noodles and sauce to the pan. Toss to combine well. Serve and add steak slices to individual servings. Garnish with extra basil and green onions if desired.