Lemongrass Steak Noodle Bowls

• Meat

  • 2 1- inch thick sirloin steaks, thick

• Produce

  • 1 cup Cilantro
  • 1 cup Corn
  • 2 cloves Garlic
  • 1 Green pepper
  • 2 stalks Lemongrass
  • 1/2 cup Peanuts
  • 4 Shallots
  • 1 Sweet potato

• Canned Goods

  • 2 tbsp Red curry paste

• Condiments

  • 1 Chili dipping sauce to serve, Sweet
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 package Rice noodles, cooked

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 Red pepper
  • 1 1/2 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 cup Vinegar

• Liquids

  • 1 cup Water

• Other

  • 1 Carrot (grated or cut into matchsticks
  • 1/2 Daikon radish- grated or cut into matchsticks

Found on thegirlonbloor.com

Description

Directions

• Spread red curry paste over both sides of each steak and season with salt and pepper. Let rest at room temperature for 5-10 min.
• Preheat oven to 425 F. Toss sweet potato cubes with 1 tbsp olive oil and bake for 25 min.
• Meanwhile, prepare carrot and daikon radish pickles by sprinkling matchsticks with salt and letting the water drain out of each veggie. Rinse and then mix together sugar, vinegar and water, stirring to dissolve sugar. Add veggies and let pickle for 30 min. They will last in the fridge up to a couple weeks as condiments for banh mi, etc.
• Heat 1 tbsp olive oil over high heat until oil starts to smoke. Sear steaks for 1-2 min each side, then let rest for 10 min. Cook and prepare rice noodles, then set aside.
• In another large pan, heat remaining 1 tbsp olive oil over med-high heat. Add shallots and fry until crispy, about 10 min, stirring every so often. Add garlic, lemongrass, corn and bell peppers.
• Around this time, you should be removing sweet potatoes from the oven.
• Rinse cooked rice noodles with cold water until they are no longer sticking to each other, then add to veggies. Add soy sauce and sweet potatoes, then saute for 2 min. Remove from heat and stir in cilantro.
• Cut steak into 1-inch pieces. Serve noodle mixture in bowls then add steak, pickled veggies (remove them from the liquid to serve), crushed peanuts and top with sweet chili sauce.
• Serve and enjoy - leftovers last up to 5 days in the fridge if you make these ahead of time for lunches during the week.