Categories: Beef

Ingredients

• 8 cups water
• 1 pound flank steak, trimmed
• 1/4 teaspoon salt
• 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
• 4 ounces wide rice stick noodles (bánh pho)
• 1 tablespoon sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1/2 teaspoon Thai red curry paste
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced fresh basil

Directions

1. Heat a large grill pan over medium-high heat.

2. While pan heats, bring water to a boil in a large saucepan.

3. Add steak to grill pan; grill 5 minutes on each side or until desired degree of doneness. Sprinkle steak with salt. Cut steak across grain into thin slices.

4. While steak cooks, add asparagus to boiling water; cook 2 minutes. Remove asparagus with a slotted spoon. Add noodles to boiling water; cook 3 minutes or until done. Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.

5. While noodles cook, combine sugar, lime juice, fish sauce, and curry paste in a large bowl. Add one-half of lime mixture to medium bowl with noodles; toss to coat. Add steak, asparagus, tomatoes, and basil to remaining lime mixture in large bowl; toss to combine. Serve steak mixture over noodles.

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