Red Beef Curry with Hokkien Noodles

Name: Red Beef Curry with Hokkien Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 400 g rump steak, cut into thin strips; 1 large onion, chopped; 1 tablespoon red curry paste; 1 red capsicum, cut into thin strips; 185 ml coconut milk; 60 ml water; 1 bunch baby bok choy, ends trimmed,seperated,washed well; 500 g hokkien noodles; 1 tablespoon fish sauce; 1 tablespoon lime juice; 2 teaspoons brown sugar; 4 spring onions, sliced diagonally

(4)

Recipe by JustJanS

Another quickie that we often cook. I like it because it's a meal in a bowl.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons vegetable oil
400

g rump steak, cut into thin strips
1

large onion, chopped
1

tablespoon red curry paste
1

red capsicum, cut into thin strips
185

ml coconut milk
60

ml water
1

bunch baby bok choy, ends trimmed,seperated,washed well
500

g hokkien noodles
1

tablespoon fish sauce
1

tablespoon lime juice
2

teaspoons brown sugar
4

spring onions, sliced diagonally

DIRECTIONS

Heat half the oil in a wok or large fry pan over a high heat, and stir fry the beef in 2 batches tossing frequently for about 2 minutes or until just sealed.
Transfer to a bowl.
Reduce the heat to medium and add the remaining oil.
Add the onion and curry paste and cook for a further 2 minutes or until aromatic.
Add the capsicum, coconut milk and water.
Bring to the boil, then reduce the heat and simmer for about 3 minutes.
Add the bok choy and cook for about 2-3 minutes or until just tender.
Meanwhile, put the noodles in a heatproof bowl and cover with boiling water, allow to stand for 2 minutes to soften slightly.
Drain.
Add the beef, noodles, fish sauce, lime juice, sugar and spring onions to the curry.
Toss to combine and heat through.
Serve at once.

Submit a Recipe Correction