[] 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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