- 1 pound boneless sirloin steak, cut into strips
- 2 tablespoons canola oil
- 2 teaspoons Thai red curry paste
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 (7 ounce) package udon noodles (or linguine)
- 2 large shallots, sliced
- 1 (14 ounce) can unsweetened coconut milk
- 1/2 teaspoon sugar
- 1 cup loosely packed fresh basil leaves
- Lime wedges
- Place steak, 1 tablespoon oil, curry paste, salt, and pepper in a medium bowl; toss to coat. Marinate steak 20 minutes at room temperature (or longer, or overnight, in the refrigerator).
- While steak marinates, cook noodles in boiling salted water until al dente (do not overcook). Drain; rinse briefly with warm water. Set aside.
- Heat remaining tablespoon oil in a wok (or 12-inch nonstick skillet) over medium-high heat. Add shallots and stir-fry until golden brown, 3 to 4 minutes. Add steak and stir-fry until browned all over, 2 to 3 minutes.
- Reduce heat to medium; stir in coconut milk and sugar. Bring to simmer; cook until slightly thickened, about 2 minutes. Stir in noodles and basil; simmer 30 seconds. Serve in deep bowls with lime wedges.