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Plated meal

Thai Marinated Fillet Steak with a Red Curry Noodle Broth

  • Keto
  • High Protein
  • Premium
  • Meat
  • Beef

This eye fillet of beef is simple to prepare, and the succulent filet is given a deliciously tasty flare with traditional Thai ingredients.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

  • 0.5 min

    Finely chop the garlic, ginger and lemongrass.

  • 4.5 min

    Halve and juice the lime.

  • 5.5 min

    Place the fillet steaks in a large bowl and add half the garlic, half the lemongrass, ginger, half the lime juice, half the olive oil and season with salt and pepper.

  • 6.5 min

    Mix the steaks in the marinade and place in the fridge.

  • 7.5 min

    Finely chop the red onion.

  • 8.5 min

    Julienne the carrot, snowpeas and baby corn.

  • 11.0 min

    Place a wok over high heat and add the remaining olive oil.

  • 12.0 min

    Add the red onion, remaining garlic, lime leaves, lemongrass to the wok and stir fry until fragrant.

  • 13.5 min

    Add the red curry paste to the wok and the chicken stock, break the paste down with the back of a wooden spoon.

  • 14.0 min

    Place a frying pan over high heat.

  • 14.5 min

    When the red curry paste is fully disolved add half the coconut milk and combine.

  • 15.5 min

    Add the fillet steaks to the frying pan and cook on both sides for 2 mins.

  • 16.0 min

    Reduce the heat of the red curry broth to a low simmer.

  • 17.5 min

    Turn the fillet steaks.

  • 19.5 min

    Transfer the fillet steaks to the oven and cook until desired (roughly 5mins medium-rare, 7mins medium).

  • 20.0 min

    Add the carrot, baby corn and snowpeas to the red curry broth.

  • 20.5 min

    Remove the boiling water from the heat and add the egg noodles, let stand for 4-5mins.

  • 21.0 min

    Add the remaining lime juice, fish sauce, brown sugar and coconut milk as desired to the broth.

  • 24.5 min

    Drain the egg noodles and add to the red curry broth.

  • 25.5 min

    Remove the steaks from the oven and let stand for a couple of minutes

  • 26.5 min

    Distribute the broth and noodles among serving bowls.

  • 27.5 min

    Serve the steaks on the noodles topped with beansprouts.

  • Ingredients

    Red Onion

    finely chopped


    finely chopped


    finely chopped


    finely chopped





    Snow Peas


    Baby Corn


    Dried Egg Noodles

    Coconut Milk

    Fillet Steak


    Olive Oil

    2 tablespoons per person

    Lime Leaves

    Thai Red Curry Paste

    use according to taste

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person

    Fish Sauce

    Brown Sugar