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1
Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
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2
Heat 1/2 cup oil in a small skillet over medium heat.
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3
Dredge the shallot slices in the cornstarch and shake off any excess.
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4
Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.
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5
Bring a large pot of water to a boil over medium heat.
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6
Salt the water and add the pasta.
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7
Cook to al dente.
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8
While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
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9
Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
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10
Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat.
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11
Add the beef and cook in a single layer for 2 to 3 minutes.
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12
Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions.
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13
Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil.
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14
Add in the edamame, and cook for 1 minute to heat through, then add the basil.
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15
Drain the pasta and put into a large serving bowl.
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16
Add the beef mixture, the lime zest and lime juice.
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17
Toss vigorously and season with some black pepper, to taste.
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18
Garnish with the fried shallots sprinkled on top.
