Ingredients
100g rice noodles
2 tbsp vegetable oil
250g rump steak, thinly sliced
1 red onion, thickly sliced
140g thin-stemmed broccoli, cut into pieces
½ small pack coriander
2 garlic cloves, thinly sliced
2 tbsp Thai green curry paste
165ml coconut milk
1 tbsp honey
1 tbsp soy sauce
1 tbsp fish sauce (optional)
Instructions
1. Soak rice noodles in boiled water for 10–12 minutes.
2. Heat half the oil in a wok and sear the beef for 2–3 minutes. Set aside.
3. Add remaining oil, onion, and broccoli; stir-fry for 2–3 minutes.
4. Add garlic, coriander stalks, and curry paste. Stir for 30 seconds.
5. Pour in coconut milk and half a can of water. Simmer 3 minutes.
6. Add honey, soy, and fish sauce; return beef and juices.
7. Drain noodles, divide between bowls, and top with beef and sauce.
Notes
Use fresh Thai green curry paste for authentic flavor.
Add lime wedges for brightness before serving.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Beef Bowls
- Method: Stir-fry
- Cuisine: Thai