Thai Steak Soup

• 1/4 cup vegetable oil
• 12 ounces skirt steak
• Kosher salt and freshly ground pepper
• 4 ounces stir-fry rice noodles
• 1 21/2 -inch piece fresh ginger, peeled and thinly sliced
• 1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds)
• 1 bunch scallions, thinly sliced (white and green parts separated)
• 4 cups low-sodium chicken broth
• 2 cups snow peas, trimmed and halved
• 4 carrots, thinly sliced
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup packaged fried shallots or onions

1. Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat.
2. Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare.
3. Transfer to a cutting board and let rest.
4. Reserve the skillet.
5. Put the noodles in a bowl; cover with warm water and soak 5 minutes.
6. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat.
7. Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper.
8. Cook, stirring, until softened, about 2 minutes.
9. Add the chicken broth and 3 cups water; bring to a boil.
10. Reduce the heat to medium low; simmer 10 minutes.
11. Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat.
12. Drain the noodles, pat dry and toss with 1/4 teaspoon salt.
13. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes.
14. Flip; cook until crisp, 3 more minutes.
15. Transfer to a cutting board; cut into 4 wedges.
16. Slice the steak against the grain.
17. Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes.
18. Divide the soup, steak and fried noodles among bowls.
19. Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.
20. Per serving: Calories 478; Fat 27 g (Saturated 6 g); Cholesterol 59 mg; Sodium 802 mg; Carbohydrate 38 g; Fiber 3 g; Protein 23 g
21. Photographs by Charles Masters

vegetable oil, skirt, kosher salt, stirfry rice noodles, ginger, red jalapeno pepper, scallions, lowsodium, snow peas, carrots, fresh cilantro, packaged fried shallots

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-steak-soup.html (may not work)