Ingredients

2-3 tablespoons green curry paste (such as Thai Kitchen)

1 cup light coconut milk

1/4 cup chopped fresh cilantro, divided

Zest and juice of 1 lime

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound beef sirloin fillet

3 scallions, halved, thinly sliced lengthwise

3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler

1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces)

1 tablespoon chopped peanuts

Handful of fresh mint

6 ounces thick or thin rice-flour noodles (ban pho)

Preparation

  1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.

  2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.

  3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.

  4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.