- 1 tablespoon soy sauce
- 1 tablespoon mild honey
- 2 tablespoons Asian fish sauce, divided
- 1 pound flank steak
- 3 tablespoons vegetable oil, divided
- 2 large shallots, thinly sliced (1 cup)
- 1 tablespoon finely chopped peeled ginger
- 1 1/2 teaspoons Thai green-curry paste
- 1 3/4 cups reduced-sodium beef broth
- 1 tablespoon fresh lime juice
- 1 red bell pepper, cut into 1/4-inch strips
- 1 bunch scallions, trimmed and cut into 3-inch pieces
- 3/4 pound dried Asian egg noodles
- Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)
- Garnish: lime wedges; Asian fish sauce
- Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
- While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
- Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
- Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
- While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.