Active Time

　　40 min

　　Total Time

　　40 min

　　Don't be intimidated. This is actually just a Southeast Asian twist on beef-noodle soup: steak, fragrant broth, and eminently slurpable noodles.

　　

Ingredients

Makes 4 servings

　　1 tablespoon soy sauce

　　1 tablespoon mild honey

　　2 tablespoons Asian fish sauce, divided

　　1 pound flank steak

　　3 tablespoons vegetable oil, divided

　　2 large shallots, thinly sliced (1 cup)

　　1 tablespoon finely chopped peeled ginger

　　1 1/2 teaspoons Thai green-curry paste

　　1 3/4 cups reduced-sodium beef broth

　　1 tablespoon fresh lime juice

　　1 red bell pepper, cut into 1/4-inch strips

　　1 bunch scallions, trimmed and cut into 3-inch pieces

　　3/4 pound dried Asian egg noodles

　　Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

　　Garnish: lime wedges; Asian fish sauce

　　

Step 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.

　　

Step 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. 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.

　　

Step 3

Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.

　　

Step 4

Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.

　　

Step 5

While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.