INGREDIENTS
4 oz
rice noodles
2 1/2 tsp
kosher salt
1 lb
flank steak
2 tbsp
vegetable oil
1/4 cup
red curry paste
2 tsp
ginger
12 oz
savoy cabbage
2 1/2 cups
low sodium beef broth
15 oz
canned coconut milk
2 tbsp
lime juice
4 oz
cow pea
1/2 cup
basil leaves
1/2 cup
mint leaves
4 servings
red chiles