Curry Beef Noodles
- Easy recipes
Ingredients
- 1 bunch broccoli (1 lb/500 g)
- 10 oz (300 g) rice noodles
- 1-1/2 cups (375 mL) canned tomato with juice
- 1 Spanish onion, thinly sliced
- 3 tbsp (45 mL) Indian curry paste
- 12 oz (375 g) flank steak, thinly sliced
- Salt, vegetable oil
Preparation
Cut broccoli into small florets; peel and slice stems. In large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. Remove with slotted spoon and chill under cold running water; drain and set aside.
In same pot, boil noodles until tender, about 5 minutes; drain and rinse with cold water. Drain again and set aside.
Coarsely chop tomatoes and set aside.
In wok or large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; stir-fry onion until golden, about 8 minutes. Remove from pan with slotted spoon; set aside.
Add 2 tsp (10 mL) oil, curry paste and ¾ tsp (4 mL) salt to pan; fry until fragrant, about 30 seconds. Add steak and stir-fry until rare, 1 to 2 minutes. Add tomatoes with juice, onion and ¼ cup (60 mL) water; boil for 1 minute. Add noodles and broccoli; stir-fry until heated through, about 3 minutes.
Makes 4 servings.
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