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flank steak oil shallots cornstarch salt shiitake mushrooms red bell pepper red hot chile pepper garlic scallions curry paste fish sauce chicken stock basil lime freshly ground black pepper
Viewed: 57 - Published at: 7 years agoIngredients
- 1 1/4 to 1 1/2 pound piece flank steak
- 1/2 cup high temperature oil, such as peanut, canola or safflower, plus 2 tablespoons
- 2 shallots, peeled and thinly sliced
- 3 tablespoons cornstarch
- Salt
- 1 pound whole-grain or whole-wheat spaghetti
- 6 ounces or 1/3 pound shiitake mushrooms
- 1 red bell pepper
- 1 red hot chile pepper
- 3 to 4 cloves garlic, grated or chopped
- 4 to 5 scallions, thinly sliced on an angle
- 3 tablespoons curry paste, mild to medium heat (recommended: Patak's)
- 3 tablespoons fish sauce
- 2 cups chicken stock
- 1 cup shelled frozen edamame, thawed
- 1 cup loosely packed, basil leaves, thinly sliced or torn
- 1 lime, zested and juiced
- Freshly ground black pepper
Method
- Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
- Heat 1/2 cup oil in a small skillet over medium heat.
- Dredge the shallot slices in the cornstarch and shake off any excess.
- Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.
- Bring a large pot of water to a boil over medium heat.
- Salt the water and add the pasta.
- Cook to al dente.
- While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
- Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
- Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat.
- Add the beef and cook in a single layer for 2 to 3 minutes.
- Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions.
- Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil.
- Add in the edamame, and cook for 1 minute to heat through, then add the basil.
- Drain the pasta and put into a large serving bowl.
- Add the beef mixture, the lime zest and lime juice.
- Toss vigorously and season with some black pepper, to taste.
- Garnish with the fried shallots sprinkled on top.
