Curry Beef Noodles
photo by JustJanS
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb broccoli
- 10 ounces rice noodles
- 1 1⁄2 cups tomatoes, canned with juice
- 1 Spanish onion, thinly sliced
- 3 tablespoons indian curry paste (or madras curry)
- 1 tablespoon vegetable oil, plus
- 2 teaspoons vegetable oil
- 12 ounces flank steaks, thinly sliced
- salt, to taste
- black pepper, to taste
directions
- cut broccoli into small florets, peel and slice stems.
- in large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. remove with slotted spoon and chill under cold running water, drain and set aside.
- in same pot boil noodles until tender, about 5 minutes, drain and rinse with cold water. drain again and set aside.
- in wok or large skillet, heat 1 tablespoon oil over med-high heat. stir fry onion until golden, about 8 minutes. remove from pan with slotted spoon, set aside.
- add 2 teaspoons oil to pan, add curry paste, salt and black pepper, fry until fragrant. add steak and stir fry until rare, 1 to 2 minutes.
- add tomatoes with juices, onion and 1/4 cup water, boil for 1 minute.
- add noodles and broccoli, stir fry until heated through, about 3 minutes.
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Reviews
-
I was amazed how fast this was to make-I think it took me 20 minutes to have it on the plate (I got all my prep done while the onions cooked). The only real difference I made was to cook my fresh rice noodles following the directions on the package (a very speedy 30 seconds in boiling water before draining and setting aside!) Oh, and I threw in some fresh coriander at the end. I think half a cup of coconut milk would be an excellent additon to cut the very intense tomato flavour and I'll do that next time I mae this.
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