Thai beef & broccoli noodle bowl
By Emily Kydd
This easy Thai beef stir-fry with coconut milk, honey and fish sauce served over rice noodles is packed with flavour, and ready in 30 minutes
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Prep:15 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 706
-
fat 35g
-
saturates 16g
-
carbs 58g
-
sugars 15g
-
fibre 4g
-
protein 36g
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salt 0.7g
Ingredients
- 100g rice noodles
- 2 tbsp vegetable oil
- 250g rump steaks, thinly sliced
- 1 red onion, thickly sliced
- 140g thin-stemmed broccoli, each stem cut on the diagonal into 3 pieces
- ½ small pack coriander, leaves picked and stalks finely chopped
- 2 garlic cloves, thinly sliced
- 2 tbsp Thai green curry paste
- 165ml can coconut milk
- 1 tbsp clear honey
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional)
Method
Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.
