NOTES

• If you don’t want to grill, you can cook the steak on the stove or the air fryer!

  • Stove: Heat a large skillet on medium heat. Add the marinated steak when the pan is hot. Cook on each side for about 4 minutes, until internal temperature reaches 130-135 degrees.

  • Air fryer: Add the marinated steak to the air fryer and cook at 400 degrees for 10-15 minutes, flipping once halfway through.

• I use Thai Kitchen’s red curry paste. You can find it in the Asian section of most grocery stores.

LAZY VERSION

• Go for ground beef instead of steak! Cook the ground beef in a skillet and add the marinade in.

SUBSTITUTIONS

• Sub for coconut aminos: low sodium soy sauce

• Sub for flank steak: sirloin or strip steak, ground beef, chicken thighs

STORAGE

• Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the veggies separate from the steak and noodles.

• Store the almond butter sauce separately. I like using these containers.

REHEATING

• Remove the container with the almond butter sauce. Add the steak and noodles to a bowl. Microwave for 1-2 minutes, stirring halfway through. Add the veggies and sauce on top.

REDUCE FOOD WASTE

• Leftover cilantro? Store it in a mason jar in the fridge with a few inches of water in the bottom to keep it fresh for longer!