Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup coconut milk
• 1/4 cup lime juice
• 3 tbs fish suace
• 3 medium garlic cloves, minced
• 4 teas Thai red curry paste
• 2 teas sugar
• Salt and Pepper
• 1 (9 oz) package fresh Chinese egg noodles, rinsed
• 4 scallions, sliced thin on bias
• 1 flank steak (about 1 1/2 lbs)
• 1 tbs vegetable oil

Directions

1. Bring 3 quarts of water to a boil in pot. Meanwhile, blend peanut butter, coconut milk, lime juice, fish sauce, garlic, curry paste, and sugar in blender until smooth.

2. Add 1 tbs salt and noodles to boiling water and cook until tender. Drain, run under cold water to cool, drain again. Toss noodles with 1/2 cup peanut butter sauce and scallions. Season with salt and pepper. Set aside.

3. Pat steak dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 3 to 6 minutes per side. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice steak thin against grain. Transfer steak to platter. Serve with remaining peanut sauce.

Email to a friend | Print this recipe | Back