Thai Steak & Noodle Bowl
Sirloin steak is seasoned with red curry paste and pan seared to perfection. Toss with angel hair pasta, vegetables, and a flavorful homemade Thai sauce for the most delicious, healthy and satisfying dish.
freshly ground black pepper,
red curry paste,
fresh green beans,
trimmed and cut into 2 inch pieces
red bell peppers,
angel hair pasta or rice vermicelli
fresh lime juice,
about 4 limes
cup + 2 TB
chili garlic sauce
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.
Makes a lot! Great for meal prep and can even be eaten cold as leftovers.
green beans, pasta, steak, Thai
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