This is a great way to use that leftover steak or prime rib roast while giving it a Thai twist. All that's needed is about a pound of meat.
1 to 2 tbsp
6 to 8
dry rice stick noodles
previously cooked tender steak or roast
Thai curry paste
green beans, trimmed and cut into short sections
green onions, chopped
large basil leaves, slivered
Cut previously cooked steak or roast into strips and set aside.
Put noodles in a large bowl and cover with boiling water. Drain after 10 minutes.
Rinse noodles under cold water. Drain again and set aside.
In a soup kettle or large pot, heat canola oil over medium heat. Add curry paste to warm oil.
Stir and cook for about a minute, aroma from spices should be quite noticeable.
Add green beans, chicken stock, and fish sauce.
Bring to a boil then reduce heat and simmer for 5 minutes or until beans are tender-crisp.
Add the set-aside noodles, green onions, and basil leaves. Heat through.
Ladle into soup bowls. Top each portion with bison slices.