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1
Place the flank steak in the freezer for a few minutes to aid in thinly slicing it safely.
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2
Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.
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3
While the pasta water comes to a boil, stem and thinly slice the mushrooms, seed and thinly slice the bell and hot peppers.
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4
Remove the meat from the freezer and thinly slice into 1/4-inch-wide, 2-inch-long pieces.
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5
In a large skillet or wok, heat the oil over medium heat with the curry paste for 1 to 2 minutes.
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6
Raise the heat to medium high.
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7
Add the beef and cook in a single layer for 2 to 3 minutes, then flip the meat and add the shiitakes, garlic, bell and hot peppers, and scallions.
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8
Stir-fry for 2 to 3 minutes more, then add the fish sauce and stock and bring to a boil.
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9
Add the edamame, heat through for a minute, then add the basil.
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10
Drain the pasta.
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11
Place in individual bowls, then add the steak, vegetables, and broth.
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12
Sprinkle the lime zest and juice over the mixture, toss vigorously, and season with black pepper to taste.
