Red Curry Noodle Bowls with Steak and Cabbage Recipe

Red Curry Noodle Bowls with Steak and Cabbage Recipe

  • 4 ounces dried flat linguine-width rice noodles
  • 2 1/2 teaspoons kosher salt, plus more
  • 1 pound flank steak
  • 2 tablespoons refined coconut or vegetable oil, divided
  • 1/4 cup red curry paste
  • 2 teaspoons freshly grated ginger
  • 1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons
  • 2 1/2 cups low-sodium beef broth
  • 1 (15-ounce) can coconut milk
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 4 ounces pea sprouts or shoots
  • 1/2 cup basil leaves, preferably purple Thai
  • 1/2 cup mint leaves
  • Sliced red chiles (for serving)
  1. Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
  2. Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
  3. Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
  4. Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.
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