Spicy Noodle Bowl with Beef and Mango

Ingredients

• 2 tablespoons juice and 1/2 teaspoon zest from 2 limes
• 2 tablespoons soy sauce
• 1 1/2 teaspoons red chili flakes
• 1 teaspoon fish sauce
• 1 teaspoon honey
• 8 ounces flank or skirt steak, cut into 1/4-inch thick slices against the grain
• 3 1/2 ounces whole-wheat dried udon noodles
• 2 1/2 teaspoons canola oil
• 1 mango, peeled, sliced into wide, thin strips with a vegetable peeler
• 1 red bell pepper, seeded, ribs removed, cut into thin strips
• 1/4 cup unsalted roasted peanuts
• Small handful fresh basil leaves, torn

Directions

1. In a small bowl, combine the lime juice, lime zest, soy sauce, chili flakes, fish sauce and honey with a whisk. Spoon out 3 tablespoons of the mixture into an airtight container for the noodle dressing, then refrigerate it overnight. Put the steak in a shallow dish, add the rest of the lime-soy mixture, and turn the pieces so they are coated. Leave the steak at room temperature for 20 minutes, flipping it now and then.
2. Cook the noodles in salted boiling water until they are tender, following the timing on the package, about 10 minutes. Drain them, move them to a bowl, and toss with 1 teaspoon canola oil. Set the noodles aside.
3. Coat a cast-iron grill pan with the remaining canola oil, then warm it over high heat until the oil shimmers. Lift the steak slices out of the marinade and discard the marinade. Grill the beef over high heat until the pieces are browned and lightly caramelized on each side, 1 to 2 minutes per side. Move the steak to a plate and let it cool.
4. Combine the beef with the noodles, mango and bell peppers, then finish with the peanuts and Thai basil. Refrigerate until you are ready to use it. The next morning, add the reserved dressing and toss until everything is well coated, then pack the noodle bowl in an airtight container to take with you.