Coconut Curry Beef Noodles |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Meal-in-one is sure to liven up your dinnertime repertoire with its tender strips of beef , noodles and nicely spiced sauce - and only one pot to wash. Ingredients:
3 cups milk |
1/2 cup sweetened flaked coconut, divided |
1/4 cup soy sauce |
2 tablespoons all-purpose flour |
1 tablespoon mild curry powder |
1 tablespoon butter, divided |
1 lb boneless beef top sirloin steaks (grilling steak) or 1 lb boneless strip steak (grilling steak) |
2 cups reduced-sodium beef stock |
1/4 cup water |
8 ounces spaghettini, broken in half |
1 lb frozen california-blend frozen vegetables, thawed (4 cups) |
3 tablespoons raisins |
1 lime, cut into wedges |
Directions:
1. In a measuring cup or bowl, whisk together milk, 1/3 cup of the coconut, soy sauce, flour and curry powder.
2. Heat a large pot over high heat; add half of the butter and swirl to coat pan. Brown beef, in two or three batches, for about 2 minutes, adding remaining butter between batches; transfer beef to bowl . Stir in beef stock and water, scraping up brown bits stuck to pot. Whisk milk mixture and stir into pot; bring to a simmer, stirring often. Stir in pasta; reduce heat and simmer gently , stirring often, for about 8 minutes or until pasta is almost tender.
3. Stir in vegetables and beef with any accumulated juices. Cook stirring, for about 5 minutes or until heated through. Serve sprinkled with remaining coconut and raisins and with lime wedges to squeeze over top.
4. COOKING TIP: For the optimal tenderness, cut the steak across the grain, heat the pot well before adding beef and don't crowd the pan.
5. FOR THE ADVENTUROUS: Add 1 minced hot chili pepper with beef and garnish with chopped fresh coriander and mint.
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