Ingredients
- 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
Directions
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.
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By amlbam_12930622
St. Paul, 63
on October 07, 2011
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I thought this was delicious but I made some adjustments and would make some more. Left out shallots and didn't miss them. I never use fish sauce because I HATE it so I always sub soy sauce and that worked fine. We put it over jasmine rice and it was really soupy so next time I would try rice noodles or leave out 1 cup of stock. I didn't put in edamame (? and next time I'll put the scallions on top as a finisher - they got lost in the sauce. Also I may try some cilantro on top. I would say that you really have to get the Patak's, that's what made the flavor for me. Husband loved it and 10 year old ate it too after making a huge face when he saw the dish. Thanks Rach!!
By lmar223_9571211
Hillsdale, NJ
on September 20, 2011
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I saw the episode today and made the dish tonight. I thought the sauce was tasty but even though I followed the instructions and froze the flank steak and sliced against the grain the meet was super chewy. I also used the thai red curry and a long hot pepper but it was not spicy at all. I think the sauce had a lot of flavor and I will make it again with a few changes!
By gjcmc_4585162
Downers Grove, IL
on February 20, 2011
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Sorry Rachael but not one of your better dishes. Followed the recipe to a "T" but it was much too salty. Next time, if there is a next time, I'll cut back on the fish sauce and curry paste to cut down on the sodium and up the amount of vegetables.
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