Thai Steak and Noodles with Shiitake Broth

A few small-portion ingredients and great big, bold flavor—that’s typical Thai, and in this recipe, the broth is key. Spicy, savory, and sour, with rich, earthy depth from the shiitake mushrooms, the broth brings together the tender beef and rice noodles.

I think when a dish imparts a lot of complex flavors—without being a complex recipe—a little goes a long way. This dinner serves four, with only four ounces of mushrooms, four ounces of noodles, and 12 ounces of beef. Small, individual portions add up to a satisfying, flavorful bowl of good, guiltless food.

If you’re a Thai fan, you also may like Scallion-and-Chile-Braised Pork Ribs with Thai Noodles or Spicy Shrimp Pad Thai. 

Serves 4

Ingredients

For the Broth

• 4 oz shiitake mushrooms
• 1 14.5-oz can low-sodium beef broth
• 3 Thai chiles, stemmed and halved lengthwise
• 2 garlic cloves, crushed and peeled
• 1-inch piece of ginger, peeled and thinly sliced
• 3 tbsp soy sauce
• 2 tbsp fish sauce

Solids for the Broth

For the Steak and Noodles

• 4 oz Thai rice noodle sticks
• olive oil, for brushing
• 2 6-oz strip steaks, about 3/4-inch thick
• sea salt
• freshly ground black pepper
• cilantro leaves and lime wedges, for garnish

Preparation

For the Broth

1. Remove the stems from the mushrooms and place in a saucepan. Thinly slice the caps and set aside.

Sliced Shiitakes and Stems

1. Add the remaining ingredients to the saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and cook slowly 10 minutes.

Solids in the Pan 

Broth Beginning to Cook

1. Strain the solids from the broth and return the broth to the pan. (Discard solids.) Add the sliced mushroom caps to the broth and cook over medium-low heat 10 minutes.

Shiitakes Beginning to Cook

Cooked Shiitakes in Broth

For the Steak and Noodles

1. Bring a large pot of water to a boil and remove from the heat. Add the noodles to the hot water, submerging completely. Let stand, covered, 10 minutes, stirring occasionally, until the noodles are soft but still a bit firm.
2. Meanwhile, heat a grill pan over high heat and brush with oil. Season both sides of the steaks with salt and pepper and sear until slightly charred on the outside and medium on the inside, 4-5 minutes per side. Remove to a cutting board and let rest 3 minutes.

Strip Steaks Ready to Grill

Steaks Beginning to Grill 

Grilled Steaks

To serve, drain the noodles and divide among 4 shallow bowls. Thinly slice the steaks on the diagonal and divide on top of the noodles. Spoon the shiitake broth over each bowl, and garnish with cilantro leaves and lime wedges.