[] Grilled Thai Red Curry Steak & Noodles Stir Fry

The recipe [] Grilled Thai Red Curry Steak & Noodles Stir Fry could satisfy your Indian craving in approximately 45 minutes. For $4.88 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One serving contains 679 calories, 47g of protein, and 33g of fat. This recipe serves 4. This recipe from Fuss Free Cooking has 155 fans. Several people really liked this main course. If you have beef stock, salt, hokkien noodles, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a dairy free diet. Overall, this recipe earns a super spoonacular score of 95%. Thai Stir Fry Noodles – Pad See Ew, Stir Fry Steak and Noodles, and Steak Stir Fry with Zucchini Noodles are very similar to this recipe.

Servings: 4

 

Ingredients:

1 cup beef stock

½ brown onion, sliced

1 tbsp brown sugar

1 large carrot

Fresh coriander & chilli for garnish optional

1 ½ tbsp cooking oil

1 tbsp cornflour

400g fresh Hokkien noodles, loosen by hand

1 bunch of choy sum, chopped

2 Porterhouse steaks

Salt to taste

Soy sauce to taste

1 tbsp Thai red curry paste

Equipment:

frying pan

measuring cup

grill pan

stove

bowl

Cooking instruction summary:

Start by marinating the beef. On a plate, mix 1 tablespoon of Thai red curry paste, 1 ½ tablespoon of cooking and some salt to taste. Coat the steaks with the mixture and allow them to marinate for 30 minutes if time permits. If not, you can let them marinate while you are prepping the vegetables and loosening the noodles by hand, no need to blanch.In a stir fry pan, add beef stock, brown sugar, 1 tablespoon of Thai red curry paste and cornflour. Stir until well combine and cook over high heat until the mixture thickens. Transfer the sauce to a heat-proof measuring jug. Clean the stir fry pan. In the meantime, place a square grill pan on a stove and start heating it up over medium-high heat. To cook the noodles, add cooking oil to the stir fry pan. When the oil is hot, add onion and carrot. Saute until slightly soften. Add choy sum and continue to saute the vegetables are soften to your liking.While waiting for the vegetables to soften, place the marinated steaks onto the grill pan. Cook them on both sides to your liking and set them aside to rest before slicing into thin slices.Add noodles and saute until heat through. Add 3/4 cups of the sauce and stir to combine. Check for taste, add more soy sauce if required.To serve, transfer the noodles onto a bowl, top with sliced steak, lightly drizzle with the remaining sauce as well as add the garnishes. Serve immediately.

 

Step by step:


1. Start by marinating the beef. On a plate, mix 1 tablespoon of Thai red curry paste, 1 ½ tablespoon of cooking and some salt to taste. Coat the steaks with the mixture and allow them to marinate for 30 minutes if time permits. If not, you can let them marinate while you are prepping the vegetables and loosening the noodles by hand, no need to blanch.In a stir fry pan, add beef stock, brown sugar, 1 tablespoon of Thai red curry paste and cornflour. Stir until well combine and cook over high heat until the mixture thickens.

2. Transfer the sauce to a heat-proof measuring jug. Clean the stir fry pan. In the meantime, place a square grill pan on a stove and start heating it up over medium-high heat. To cook the noodles, add cooking oil to the stir fry pan. When the oil is hot, add onion and carrot.

3. Saute until slightly soften.

4. Add choy sum and continue to saute the vegetables are soften to your liking.While waiting for the vegetables to soften, place the marinated steaks onto the grill pan. Cook them on both sides to your liking and set them aside to rest before slicing into thin slices.

5. Add noodles and saute until heat through.

6. Add 3/4 cups of the sauce and stir to combine. Check for taste, add more soy sauce if required.To serve, transfer the noodles onto a bowl, top with sliced steak, lightly drizzle with the remaining sauce as well as add the garnishes.

7. Serve immediately.


Nutrition Information:

Quickview
664k Calories
45g Protein
32g Total Fat
44g Carbs
24% Health Score
Limit These
Calories
664k
33%

Fat
32g
51%

  Saturated Fat
11g
74%

Carbohydrates
44g
15%

  Sugar
6g
8%

Cholesterol
95mg
32%

Sodium
1606mg
70%

Get Enough Of These
Protein
45g
90%

Vitamin A
8693IU
174%

Vitamin C
80mg
97%

Vitamin B12
4µg
79%

Selenium
29µg
42%

Vitamin B6
0.81mg
40%

Iron
7mg
40%

Zinc
5mg
39%

Vitamin B3
7mg
39%

Phosphorus
352mg
35%

Vitamin B2
0.41mg
24%

Potassium
788mg
23%

Calcium
154mg
15%

Vitamin B1
0.23mg
15%

Magnesium
51mg
13%

Fiber
3g
13%

Copper
0.22mg
11%

Manganese
0.18mg
9%

Vitamin E
1mg
7%

Vitamin K
7µg
7%

Vitamin B5
0.68mg
7%

Folate
23µg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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