Red Beef Curry with Hokkien Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another quickie that we often cook. I like it because it's a meal in a bowl. Ingredients:
2 tablespoons vegetable oil |
400 g rump steak, cut into thin strips |
1 large onion, chopped |
1 tablespoon red curry paste |
1 red capsicum, cut into thin strips |
185 ml coconut milk |
60 ml water |
1 bunch baby bok choy, ends trimmed,seperated,washed well |
500 g hokkien noodles |
1 tablespoon fish sauce |
1 tablespoon lime juice |
2 teaspoons brown sugar |
4 spring onions, sliced diagonally |
Directions:
1. Heat half the oil in a wok or large fry pan over a high heat, and stir fry the beef in 2 batches tossing frequently for about 2 minutes or until just sealed.
2. Transfer to a bowl.
3. Reduce the heat to medium and add the remaining oil.
4. Add the onion and curry paste and cook for a further 2 minutes or until aromatic.
5. Add the capsicum, coconut milk and water.
6. Bring to the boil, then reduce the heat and simmer for about 3 minutes.
7. Add the bok choy and cook for about 2-3 minutes or until just tender.
8. Meanwhile, put the noodles in a heatproof bowl and cover with boiling water, allow to stand for 2 minutes to soften slightly.
9. Drain.
10. Add the beef, noodles, fish sauce, lime juice, sugar and spring onions to the curry.
11. Toss to combine and heat through.
12. Serve at once.
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