Categories: Asian
Ingredients
- 1 1/4 to 1 1/2 lbs. flank steak
- Salt
- 1 lb. spaghetti
- 5 to 6 oz. shiitake mushrooms
- 1 red bell pepper
- 1 hot red chile pepper
- 2 tbsp. canola oil
- 3 tbsp. curry paste, mild to medium heat
- 3 to 4 garlic cloves, grated or chopped
- 4 to 5 scallions, cut into 1-inch-long pieces
- 3 tbsp. fish sauce
- 2 cups chicken stock
- 1 cup frozen shelled edamame
- 1 cup fresh basil leaves, thinly sliced or torn
- Zest and juice of 1 lime
- Black pepper
Directions
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Place the flank steak in the freezer for a few minutes to aid in thinly slicing it safely.
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Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.
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While the pasta water comes to a boil, stem and thinly slice the mushrooms, seed and thinly slice the bell and hot peppers.
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Remove the meat from the freezer and thinly slice into 1/4-inch-wide, 2-inch-long pieces.
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In a large skillet or wok, heat the oil over medium heat with the curry paste for 1 to 2 minutes. Raise the heat to medium high. Add the beef and cook in a single layer for 2 to 3 minutes, then flip the meat and add the shiitakes, garlic, bell and hot peppers, and scallions. Stir-fry for 2 to 3 minutes more, then add the fish sauce and stock and bring to a boil. Add the edamame, heat through for a minute, then add the basil.
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Drain the pasta. Place in individual bowls, then add the steak, vegetables, and broth. Sprinkle the lime zest and juice over the mixture, toss vigorously, and season with black pepper to taste.