[] 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:
covered percent of daily need
