Rice noodles with Thai flank steak

Ingredients:

• 0.7 kg flank steak
• 5 tbsp vegetable oil + extra for greasing the grill
• 4 tablespoons Thai red curry paste
• 170 g rice noodles
• 2 red bell peppers, thinly sliced
• 340 g green beans, trimmed
• 1/4 cup freshly squeezed lime juice (from 2-3 limes)
• 2 tbsp. l. brown sugar
• 2 teaspoons fish sauce
• 1 teaspoon chili sauce with garlic
• 1 cup fresh basil

Preparation:

1. Bring a large pot of water to a boil. Meanwhile, preheat the grill to medium-high heat and line one side with foil. Place the steak between 2 sheets of plastic wrap and pound to a 2 cm thickness; cut in half lengthwise. In a small bowl, combine 1 tablespoon of vegetable oil with curry paste and distribute over the entire steak.
2. Add rice noodles to boiling water and cook according to package directions. Drain and rinse the noodles under cold water. Use kitchen scissors to cut the noodles into pieces.
3. Brush the uncoated side of the grill with vegetable oil. Toss the bell pepper and green beans with 1 tablespoon of vegetable oil, 1/2 teaspoon of salt, and a small amount of ground black pepper and place on foil. Cook, stirring, until the vegetables are golden brown, about 10 minutes. Meanwhile, season the steak with salt and black pepper and cook on the other side of the grill until grill marks appear, 4 to 5 minutes per side for medium-rare; transfer to a cutting board. Chop the vegetables.
4. In a large bowl, combine the remaining 3 tablespoons vegetable oil with the lime juice, brown sugar, fish sauce, hot garlic chili sauce and 2 tablespoons of water. Add rice noodles, vegetables, and basil, season with salt and pepper, and stir. Divide among plates. Slice the steak thinly and serve with noodles.