Thai Steak and Noodles with Shiitake Broth

A few small-portion

ingredients and great big, bold flavor—that’s typical Thai, and in this recipe,

the broth is key. Spicy, savory, and sour, with rich, earthy depth from the

shiitake mushrooms, the broth brings together the tender beef and rice noodles.

I think when a dish imparts a

lot of complex flavors—without being a complex recipe—a little goes a long way.

• This dinner serves four, with only four ounces of mushrooms, four ounces of
• noodles, and 12 ounces of beef. Small, individual portions add up to a
• satisfying, flavorful bowl of good, guiltless food.
• 4 oz shiitake mushrooms
• 1 14.5-oz can low-sodium beef
• broth
• 3 fresh or dry Thai chiles,
• stemmed and halved lengthwise
• 2 garlic cloves, crushed and
• peeled
• 1-inch piece of ginger,
• peeled and thinly sliced
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• Solids for the Broth
• For the Steak and Noodles
• 4 oz Thai rice noodle sticks
• olive oil, for brushing
• 2 6-oz strip steaks, about 3/4-inch
• thick
• sea salt
• freshly ground black pepper
• cilantro leaves and lime

wedges, for garnish

Preparation

Remove the stems from the

mushrooms and place in a saucepan. Thinly slice the mushrooms and set aside.

Sliced Shiitakes and Stems Add the remaining ingredients

to the saucepan and bring to a simmer over medium-high heat. Reduce the heat to

low and cook slowly 10 minutes.

Solids in the Pan Broth Beginning to Cook Strain the solids from the

broth and return the broth to the pan. (Discard solids.) Add the sliced

mushrooms to the broth and cook over medium-low heat 10 minutes.

Shiitakes Beginning to CookCooked Shiitakes in Broth

For the Steak and Noodles

Bring

a large pot of water to a boil and remove from the heat. Add the noodles to the

hot water, submerging completely. Let stand, covered, 10 minutes, stirring

occasionally, until the noodles are soft but still a bit firm.

Meanwhile,

heat a grill pan over high heat and brush with oil. Season both sides of the

steak with salt and pepper and sear until slightly charred on the outside and

medium on the inside, 4-5 minutes per side. Remove to a cutting board and let

rest 3 minutes.

Strip Steaks Ready to GrillSteaks Beginning to Grill Grilled Steaks

To serve, drain the noodles

and divide among 4 shallow bowls. Thinly slice the steak on the diagonal and

divide on top of the noodles. Spoon the shiitake broth over each bowl, and

garnish with cilantro leaves and lime wedges.