Ingredients for Red Beef Curry With Hokkien Noodles
- Vegetable Oil
- Rump Steak
- 1 medium onion, chopped
- Red Curry Paste
- Red Capsicum
- 1 can (400ml) coconut milk
- 1/2 cup water
- Baby Bok Choy
- Hokkien Noodles
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Brown Sugar
- 2 spring onions, chopped
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How to Make Red Beef Curry With Hokkien Noodles
- Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Stir-fry beef in two batches for 2 minutes, or until browned. Set aside.
- Reduce heat to medium. Add remaining 1 tablespoon oil, 1 medium onion (chopped), and 2 tablespoons red curry paste. Cook for 2 minutes, until fragrant.
- Add 1 red bell pepper (sliced), 1 can (400ml) coconut milk, and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 3 minutes.
- Add 200g bok choy (roughly chopped) and cook for 2-3 minutes, until tender.
- While the curry simmers, cook 200g dried Hokkien noodles in a heatproof bowl, covered with boiling water for 2 minutes. Drain.
- Add the cooked beef, noodles, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 teaspoon sugar, and 2 spring onions (chopped) to the curry.
- Toss to combine and heat through for 1-2 minutes.
- Serve immediately and garnish with extra spring onions if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
32g
Fat
80g
Carbs
33g
