Best Steak And Cabbage Red Curry Noodle Bowl Recipes

Steak and Cabbage Red Curry Noodle Bowl image

Provided by barbara lentz

Time 20m

Number Of Ingredients 13

4 oz low mein noodles
8 oz shaved beef steak
2 Tbsp coconut oil
1/4 c red curry paste
4 clove garlic minced
1 Tbsp freshly grated ginger
1 small head savoy cabbage chopped
4 c beef broth
1/4 c brown sugar
1 can(s) coconut milk
3 Tbsp lime juice
salt to taste
fresh cilantro for garnish

Steps:

1. Cook the noodles according to package directions drain and set aside. Place oil in large skillet. Sear the meat for 2 minutes remove with slotted spoon and set aside.
2. Place the curry paste in pan. Add the garlic and ginger. Stir to mix. Add the cabbage and cook until the cabbage just begins to wilt. Add the broth, brown sugar and coconut milk Simmer for 3 minutes. Taste and adjust for salt. Stir in the noodles and lime juice.
3. Cook 1 minute. serve topped with steak and garnished with cilantro

Thai Steak with Noodles image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds flank steak
5 tablespoons vegetable oil, plus more for the grill
4 tablespoons Thai red curry paste
6 ounces rice vermicelli
2 red bell peppers, sliced into thick strips
12 ounces green beans, trimmed
Kosher salt and freshly ground pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons packed light brown sugar
2 teaspoons fish sauce
1 teaspoon Asian chili-garlic sauce
1 cup fresh basil

Steps:

Bring a large pot of water to a boil. Meanwhile, preheat a grill to medium high and line one side with foil. Pound the steak between 2 pieces of plastic wrap until 3/4 inch thick; cut in half lengthwise. Stir 1 tablespoon vegetable oil and the curry paste in a small bowl and spread all over the steak.
Add the rice noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; shake off the excess water. Snip the noodles into pieces with kitchen shears.
Brush the uncovered side of the grill with vegetable oil. Toss the bell peppers and green beans with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper and place on the foil. Grill the vegetables, stirring, until charred, about 10 minutes. Meanwhile, season the steak with salt and pepper and cook on the other side of the grill until marked, 4 to 5 minutes per side for medium rare; transfer to a cutting board. Chop the vegetables.
Whisk the remaining 3 tablespoons vegetable oil with the lime juice, brown sugar, fish sauce, chili-garlic sauce and 2 tablespoons water in a large bowl. Add the rice noodles, vegetables and basil; season with salt and pepper and toss. Divide among plates. Thinly slice the steak and add to the plates.

Red Curry Noodle Bowls with Steak and Cabbage image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 14

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)

Steps:

Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
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.
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.
Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.