This warm salad is a takeoff on Thai beef salad. It is both spicy and refreshing. Bean paste noodles are also known as bean thread noodles, glass noodles, cellophane noodles or mung bean noodles. They are practically transparent when cooked. Thai curry pastes are available at the supermarket.
- 5 ounces (150 grams) dried bean thread noodles
- 2 tablespoons Thai red curry paste
- ¼ cup vegetable oil
- 2 New York sirloin steaks, trimmed, about 10 ounces (300 grams)
- ¼ cup chicken stock
- 2 tablespoons fish sauce
- 1 teaspoon Thai red curry paste
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 teaspoon chopped garlic
- 1 tablespoon chopped ginger
- 1 tablespoon chopped lemon grass
- 1 cup thinly sliced carrot
- 1 cup thinly sliced red onion
- 1 cup snow peas, cut in half
- 1 bunch watercress, trimmed
- ¼ cup chopped mint
- 2 tablespoons chopped peanuts, optional
Preheat oven to 450 F.
Cover noodles with cold water and soak until soft. Using scissors, cut noodles in water. Drain and reserve.
Combine Thai curry paste with 2 tablespoons vegetable oil and spread all over steaks.
Heat remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium-high heat. Add steaks and sear 1 minute per side, or until browned. Place skillet in oven and bake for 8 minutes or until steaks are medium-rare.
Remove steaks from skillet and let sit for 5 minutes for juices to recede. Slice beef in ¼-inch slices on the diagonal.
While steaks are cooking combine chicken stock, fish sauce, Thai curry paste, sugar and lime juice to make sauce. Reserve.
Heat 2 tablespoons oil in a wok or skillet and, when very hot, add garlic, ginger and lemon grass and cook until fragrant, about 30 seconds. Add carrots, onions and snow peas and sauté for 2 minutes. Add watercress and noodles and combine until softened, about 2 minutes. Add reserved sauce and bring to boil
Place noodles on platter and top with beef and any juices.
Garnish with mint and chopped peanuts, if desired. Serves 4