Hot Curry Beef Noodle Bowl
- Ready In:
- 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 1⁄4 lbs flank steaks
- 2 tablespoons canola oil
- 3 tablespoons cornstarch
- salt
- 16 ounces whole wheat spaghetti
- 6 ounces mixed mushrooms
- 1 red bell pepper
- 1 hot chili pepper
- 3 garlic cloves, chopped
- 4 scallions, thinly sliced on an angle
- 3 tablespoons curry paste, mild to medium heat (recommended ( Patak's)
- 3 tablespoons fish sauce
- 2 cups chicken stock
- 1 cup shelled frozen edamame, thawed
- 1 cup basil leaves, torn
- 1 lime, zested and juiced
- fresh ground black pepper
directions
- Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
- .Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
- While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
- Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
- Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil.
- Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste.
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