How to Cook Appetizing Beef noodle curry

Beef noodle curry. This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go. Beef noodle curry This was so delicious!

Season beef with salt and pepper; add half the beef to skillet. Transfer to a plate (meat will cook more later), and repeat with remaining tablespoon oil and remaining beef. Prep your meat on the weekend so you have it cut to your liking and freeze it in ziplock bags in the freezer. You can cook Beef noodle curry using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Beef noodle curry

1. It's 1 of large shallot.
2. You need 1 clove of garlic.
3. You need 1 of cm3 fresh turmeric.
4. It's 1 tbsp of Thai red curry paste.
5. You need 200 g of creamed coconut.
6. It's 1 tbsp of honey.
7. You need 1 tbsp of fish sauce.
8. You need 1 tsp of soy sauce.
9. It's 600 ml of chicken stock.
10. You need 4 of kaffir lime leaves.
11. It's of Vegetable oil.
12. Prepare 500 g of fresh egg noodles.
13. You need 360 g of thin cut steak.
14. You need 2 tbsp of chopped coriander.
15. Prepare of Chopped spring onion.

All you have to do then is get it out the night before to defrost. The beef should be seared over high heat to get a nice char on the outside. Dissolve bouillon in boiling water; pour over beef and onions. Chop the spice paste ingredients and then blend it in a food processor until fine.

Beef noodle curry step by step

1. Blitz the shallots, garlic and turmeric in a blender or food processor until smooth..
2. Add the red curry paste and stir to combine.
3. Put the creamed coconut in a wok over a medium heat and let it melt into a liquid. Once it has melted increase the temperature slightly and once it starts to bubble add the red curry paste mixture..
4. Add the honey, fish sauce and soy sauce and bring the mixture to the boil..
5. Add the chicken stock and kaffir lime leaves and simmer for about 15 mins.
6. To make the crispy noodles; pour vegetable oil (at least a third full) into a small saucepan and heat till it starts to spit.
7. Test the oil with a bit of bread. If the bread goes crispy in about 30 seconds it’s ready..
8. Add a handful of noodles to the hot oil and leave in there until they look crisp and are starting to brown..
9. Remove the noodles (carefully) from the oil and transfer to a plate with some kitchen roll on it to soak up the oil..
10. Cook the rest of the noodles according to the pack instructions (if fresh they shouldn’t take more than a couple of minutes).
11. Add the beef and coriander to the curry sauce and cook until the beef is to your desired colour. It shouldn’t take too long- you don’t want it to be really chewy!.
12. Serve by placing the boiled noodles in the bottom of the bowl, then layering the beef curry and topping with crispy noodles and chopped spring onions and any leftover coriander..

Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. It felt a little too homey in that I could see my dad making this dish as something to clean out the fridge, not something you'd expect to eat in a restaurant. Combine the beef cubes, fish sauce, sugar, curry paste, curry powder, turmeric, and water in a large crockpot. Prepare the ramen noodles according to package instructions (stove top or microwave). This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant.