Thai Beef and Vegetable Noodle Bowls

We just got a new dog today.  We've been thinking about getting one for awhile because Cameron, our first dog, who was named after Cameron Indoor Stadium at Duke, needs a playmate and there are so many abandoned and homeless dogs here in Las Vegas that need a good home.  So, we went down to the Nevada SPCA this morning and came home a few hours later with a 3-year-old golden lab, who we named Fenway, yes after another sporting venue.  If we ever get another dog, there's no way that we are naming it Astrodome.  I've included a very blurry picture of him to the right--he wouldn't sit still amid all of the excitement.  So far, Cameron and Fenway seem to be getting along fine, with only one scuffle involving some dog food.  If I could have, I would have brought all of those poor dogs home with me, but at least we made a difference.

All of this has nothing to do with today's blog, I just wanted to share the news with anyone reading this who knows me and to encourage anyone who is thinking about getting a pet to visit their local shelter as opposed to other sources.  I'll step down off my soapbox now (it's hard to type from a soapbox).

This is a simple, healthy meal that comes together in about 45 minutes, start to finish.  It is full of great Thai flavor, and you can tweak it to fit your family's preferred level of spice.  Bone Appetit! (Get it?)  Here are some tips for tasty Thai noodles:

• The steak can be marinated for up to two hours, tightly covered and refrigerated.  Let stand at room temperature for 20 minutes prior to grilling.  Turn once or twice during the time that the steak is marinating.
• Instead of preparing this recipe with flank steak, try it with strip steak, rib-eye, skirt steak, or even chicken or shrimp.
• For extra spicy Thai noodles, either add more curry paste to the recipe or use red curry paste, which is much spicier than its green counterpart.
• Instead of egg noodles, try using Japanese soba noodles.

Thai Beef and Vegetable Noodle Bowls

Serves 4

Ingredients:

1 tablespoon soy sauce

1 tablespoon honey

2 tablespoons Asian fish sauce, divided

1 pound flank steak

3 tablespoons olive oil, divided

2 large shallots, sliced

1 tablespoon finely chopped peeled ginger

2 teaspoons Thai green curry paste

2 cups beef broth

1 tablespoon lime juice

1 red bell pepper, cut into ¼-inch strips

1 bunch scallions trimmed and cut into 3-inch pieces

¾ lb dried egg noodles

Mix together soy, honey, 1 tablespoon fish sauce, and ¼ teaspoon salt in a shallow baking dish.  Add the steak and turn to coat.  Cover and marinate at room temperature for 20 minutes.

While steak marinates, heat 2 tablespoons olive oil in a small saucepan over medium heat-high heat until it shimmers.  Cook the shallots, stirring occasionally, until well browned, about 8 minutes.  Add the ginger and the curry paste and cook, stirring occasionally, for 1 minute, then add the broth and simmer for 5 minutes.

Stir in the lime juice, the remaining tablespoon of fish sauce, and salt to taste, and keep warm, covered.

Heat a grill pan over medium-high heat until hot, then spray with non-stick cooking spray.  Grill the steak, turning once, about 8 minutes total for medium-rare.  Transfer to a cutting board and let stand for 5 minutes.

Meanwhile, toss the bell pepper and scallions with 1 tablespoon olive oil and grill, turning frequently, until softened, about 5 minutes.  Transfer to a large bowl.

While steak stands, cook the noodles in a pasta pot of boiling salted water until al dente, 5 to 7 minutes.  Drain well and then add to the vegetables and toss well.  Divide the noodles among four soup bowls and top with the broth.  Thinly slice the steak across the grain and serve on top of the noodles.