Hot Curry Beef Noodle Bowl |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Saw this on Rachael Ray and thought it sounded good and healthy too. 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:
1. Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
2. .Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
3. While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
4. Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
5. 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.
6. 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.
|
|