Bulgogi Flank Steak with Curried rice noodles

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I am really happy with how tonight’s dinner turned out.

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Bought flank steak on sale, just a small piece for the two of us.  I like using Korean Bulgogi sauce for a marinade, especially for cheaper cuts of meat. It has a great combination of sweet, a little citrus, and some heat.  The steak marinated for 24 hours.

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I basically followed Nick Kindelsperger‘s recipe for Curried-Pork Noodles, leaving out the pork and just using it as a side dish.

 

 

 

 

Sauteed slices of red and green pepper and onions with some chopped garlic in a drizzle of Olive oil.  I was wishing I had saved a few mushrooms from Monday’s dinner for this – next time.
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Next, 1/3 of a package of rice vermicelli in a bowl and covered in boiling water for 7 minutes

 

 

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Drained, and I did reserve about 1/4 of a cup of the hot water

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Added the curry powder to the softened veggies – I didn’t have quite 2 Tbsp but my Heart said that it was perfect so it was fine.
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Added the noodles to the curried veggies with the 1/4c of reserved liquid and mixed thoroughly
over heat until the liquid was evaporated and the rice was coated.  Turned off the heat and
added the fish sauce – just 1 Tbsp, I didn’t want it too salty, especially since we are watching
my Heart’s salt intake.
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Steak on the Foreman grill for 10 minutes – medium (I might cook it a little less next time but it was nice and tender)

 

 

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While the steak was cooking, coarsely chopped fresh cilantro and basil and added it to the noodles

 

 

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Basically the same except I added sriracha sauce to mine, which the recipe did say could be served on the side.  I will definitely make the curry noodles again and probably fool around with the recipe now that I’ve done it once!

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