Curry Beef Noodles
Savor the bold and aromatic flavors of Curry Beef Noodles, a comforting fusion dish that’s perfect for any occasion. Tender slices of stir-fried beef are bathed in a creamy, spiced yellow curry sauce infused with fragrant garlic, ginger, and coconut milk. Featuring a medley of vibrant vegetables like julienned carrots and bell peppers, this recipe brings a delightful balance of textures and flavors. Served over silky egg noodles that soak up the luscious sauce, this dish is finished with fresh cilantro, scallions, and a zesty splash of lime juice for bright, refreshing notes. Whether you're craving a quick weeknight dinner or an elevated takeout-inspired meal, these curry noodles are a satisfying, one-pan dish packed with rich, savory goodness.
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 400 grams egg noodles
- 3 tablespoons yellow curry paste
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 large carrot, julienned
- 1 large bell pepper, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, thinly sliced
- 1 red chili, finely chopped (optional, for spice)
Instructions
Cook the egg noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same skillet, heat the remaining tablespoon of oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Stir in the yellow curry paste and cook for 1 minute to release its aroma.
Pour in the coconut milk and stir well to combine with the curry paste. Add the soy sauce, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
Add the julienned carrot and sliced bell pepper to the skillet. Cook for 3-5 minutes until the vegetables soften slightly but still retain some crunch.
Return the cooked beef to the skillet and toss to coat in the curry sauce. Simmer for an additional 2-3 minutes to heat through.
Mix in the cooked egg noodles, gently tossing to ensure the noodles are evenly coated with the sauce.
Remove the skillet from the heat and stir in the lime juice. Adjust seasoning to taste, if needed.
Garnish with chopped fresh cilantro, sliced scallions, and optionally, chopped red chili for extra heat.
Serve immediately and enjoy your delicious Curry Beef Noodles!
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 16.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
