Thai beef and broccoli noodle bowl
Thai beef & broccoli noodle bowl
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
- Serves 2
- Easy
Nutrition per serving
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Calories 706
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Carbohydrates 58
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Saturated Fat 16
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Sugar 15
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Protein 36
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Fat 35
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Fiber 4
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Salt 0.7
Ingredients
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100g rice noodles
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2 tbsp vegetable oil
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250g rump steaks, thinly sliced
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1 red onion, thickly sliced
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140g thin-stemmed broccoli, each stem cut on the diagonal into 3 pieces
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½ small pack coriander, leaves picked and stalks finely chopped
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2 garlic cloves, thinly sliced
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2 tbsp Thai green curry paste
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165ml can coconut milk
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1 tbsp clear honey
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1 tbsp soy sauce
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1 tbsp fish sauce (optional)
Method
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Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
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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.
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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.