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“Saw this on Rachael Ray and thought it sounded good and healthy too.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
  2. .Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
  3. While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
  4. Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
  5. Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil.
  6. Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste.

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