- Kitchen Knife: A versatile chef's knife for chopping vegetables and meat efficiently.
- Cutting Board: Essential for preparing ingredients safely.
- Large Pot: Ideal for simmering sauces or cooking beef in the recipe.
- Wok: For stir-frying noodles and vegetables, providing authentic flavor.
- Hand Blender: Useful for making quick sauces or soups as required by some Thai dishes.
- Measuring Cups and Spoons: Essential for precise ingredient measurements.
- Tongs: For safely handling hot items like noodles during the cooking process.
- Colander: Useful for draining pasta or washing vegetables.
- Food Processor (optional): Can be used to chop herbs and garnish if you prefer a finer texture.
- Stainless Steel Strainer (fine mesh): Useful for straining coconut milk or removing seeds from herbs like Thai basil if needed.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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