NOODLES: This is a bit of departure from the Chinese technique in cooking noodles. Hope you'll like it.

THAI STYLE BEEF WITH BEAN THREAD NOODLES:

 

 

 

2 x 10 oz. each New York strip sirloin steaks             

5 oz. bean thread noodles

2 tbsp. Thai red curry paste                                        

veggie mix:

    1 tbsp. each chopped ginger and garlic                   

    1 cup each thinly-sliced carrots & red onion                      

    1 piece of lemon grass, soft part only, flattened & cut into pieces  

    1 cup blanched snow peas, cut into halves             

    1 bunch watercress

sauce:

    ¼ cup chicken stock                                               

    2 tbsp. each fish sauce  & lime juice

    1 tsp. Thai red curry                                               

    1 tbsp. sugar

 

           

 

Soak noodles with enough cold water to cover until soft. Use a pair of kitchen sears to cut noodles into half. Drain well and set aside. Preheat oven to 450 degrees F.

 

Combine Thai curry paste with 2 tbsp. oil and spread mixture all over steak. In an oven-proof skillet, heat 2 tbsp. oil over high heat until very hot; then sear steaks in hot oil for 1 to 2 minutes per side to brown meat. Transfer skillet and steaks to oven. Bake 8 minutes to cook steaks to medium rare. Remove steaks and let rest for 5-10 minutes. Slice meat into ¼-inch thick slices. Keep warm.

 

Meanwhile, cook garlic, ginger and lemon grass together until fragrant in another pan. Add in carrots and onions and continue cooking for 2-3 minutes more. Lastly, add in snow peas, watercress and noodles. Toss well together and cook for 2 to 3 minutes more. Combine sauce ingredients and add it into mixture in pan. Bring to a boil while tossing ingredients together. Remove & discard lemon grass pieces.

 

Transfer noodle mixture to serving platter. Arrange beef slices on top and pour in remaining sauce to serve.