Thai-Style Beef with Noodles

Ingredients

• 2 tablespoons fish sauce divided
• 4 servings fish sauce 
• 0.8 pound extra wide egg noodles dried
• 1 pound flank steak 
• 1 tablespoon ginger peeled finely chopped
• 1.5 teaspoons curry paste 
• 1 tablespoon honey 
• 1 tablespoon juice of lime fresh
• 1.8 cups beef broth reduced-sodium
• 1  bell pepper red cut into 1/4-inch strips
• 1 bunch spring onion trimmed cut into 3-inch pieces
• 1 cup shallots thinly sliced
• 1 tablespoon soya sauce 
• 3 tablespoons vegetable oil divided

Equipment

• bowl
• sauce pan
• pot
• baking pan
• grill
• grill pan
• cutting board

Directions

1. Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
2. While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes.
3. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
4. Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare).
5. Transfer to a cutting board and let stand 5 minutes.
6. Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes.
7. Transfer to a large bowl.
8. While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes.
9. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth.
10. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.