By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
632 cal · 40 min
Thai-Style Beef with Noodles
Recipe GLPR96800a1cba82a3
A vibrant Southeast Asian noodle bowl featuring tender sliced beef marinated in a savory-sweet blend, topped with a fragrant ginger-curry broth and grilled vegetables. Flank steak is seared in a grill pan until cooked through, then thinly sliced and served over al dente egg noodles with bell pepper and scallions.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
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 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
Salt to taste
Lime wedges for serving
Directions
In a shallow baking dish, whisk together soy sauce, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt. Place flank steak in the marinade and turn to coat both sides evenly. Let sit at room temperature for 20 minutes.
While the steak marinates, heat 2 tablespoons vegetable oil in a heavy saucepan over medium-high heat until it shimmers. Add sliced shallots and cook, stirring occasionally, until deeply browned, about 8 minutes.
Stir in the chopped ginger and curry paste into the shallots, cooking for about 1 minute until fragrant.
Pour in the beef broth and bring to a simmer. Let bubble gently for 5 minutes, then remove from heat. Stir in the lime juice, remaining 1 tablespoon fish sauce, and salt to taste. Cover and keep warm.
Preheat a large ridged grill pan over medium-high heat until very hot, about 2 minutes. Lightly brush the pan with a small amount of oil. Remove the steak from the marinade and place it on the hot grill pan. Grill for 4 minutes on the first side without moving it, then flip and grill for another 4 minutes. The steak is done when it reaches an internal temperature of 160°F when measured with a meat thermometer in the thickest part. Transfer to a cutting board and let rest for 5 minutes.
While the steak rests, toss the bell pepper strips and scallion pieces with the remaining 1 tablespoon oil. Carefully place them on the hot grill pan and cook, turning frequently with tongs, until they are softened and lightly charred, about 5 minutes. Transfer to a large mixing bowl.
While the vegetables cook, bring a large pot of unsalted water to a rolling boil. Add the egg noodles and cook, stirring occasionally, until just tender (al dente), 4 to 7 minutes depending on thickness. Drain well in a colander.
Add the cooked noodles to the bowl with the grilled vegetables and toss gently to combine.
Cut the rested steak in half lengthwise, then thinly slice across the grain to break up the fibers and make each piece tender.
Divide the noodle and vegetable mixture among 4 deep bowls. Ladle the warm broth over the noodles, then arrange the sliced steak on top. Serve immediately with lime wedges on the side.
Comments
Fish sauce and red curry paste require a stop at Harris Teeter's International or Asian section, or ALDI if stocked, which adds real planning to a weeknight. The beef and noodles cost around $2.50 per serving with common proteins, and the 40-minute time is honest if your broth is hot and prep is efficient—watch for the paste-to-broth ratio or you'll need extra time. It's a straightforward one-pot weeknight dish that holds together but doesn't develop much flavor on a second day; cook only what you'll eat fresh. The simplicity and lack of fussy technique make it weeknight-friendly despite the specialty-ingredient caveat.
Sign in or create a free account to add your review.
