Thai It You'll Like It Hot Curry Beef Noodle Bowls

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/4-1 1/2 pound piece of flank steak

1/2 cup high temperature oil, such as peanut, canola or safflower oil, plus 2 tablespoons, divided

2 shallots, peeled and thinly sliced

3 tablespoons cornstarch


1 pound whole grain or whole wheat spaghetti

6 ounces or 1/3 pound shiitake mushrooms

1 red bell pepper

1 red hot chili pepper

3-4 cloves garlic, grated or chopped

4-5 scallions, thinly sliced on an angle

3 tablespoons curry paste, mild to medium heat, such as Patak's brand

3 tablespoons fish sauce

2 cups chicken stock

1 cup shelled frozen edamame, thawed

1 cup basil leaves, thinly sliced or torn, loosely packed

Zest and juice of 1 lime

Freshly ground black pepper

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