- 100g rice noodles
- 2 tbsp vegetable oil
- 250g rump steak, thinly sliced
- 1 red onion, thickly sliced
- 140g thin-stemmed broccoli, each stem cut on the diagonal into 3 pieces
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- ½ small pack coriander, leaves picked and stalks finely chopped
- 2 garlic cloves, thinly sliced
- 2 tbsp Thai green curry paste
- 165ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tbsp clear honey
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp fish sauce (optional)
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
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.
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.