Thai Marinated Fillet Steak with a Red Curry Noodle Broth
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
1039
- Carbs
34.2g
- Fat
81.4g
- Fibre
8.1g
- Protein
54.1g
- Sugar
13.4g
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Red Onion
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Garlic
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Ginger
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Lemongrass
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Limes
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Carrot
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Snow Peas
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Baby Corn
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Dried Egg Noodles
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Coconut Milk
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Fillet Steak
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Beansprouts
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Olive Oil
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Lime Leaves
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Thai Red Curry Paste
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Chicken Stock
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Fish Sauce
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Brown Sugar
|
Red Onion |
Garlic |
Ginger |
Lemongrass |
Limes |
Carrot |
|
Snow Peas |
Baby Corn |
Dried Egg Noodles |
Coconut Milk |
Fillet Steak |
Beansprouts |
|
Olive Oil |
Lime Leaves |
Thai Red Curry Paste |
Chicken Stock |
Fish Sauce |
Brown Sugar |
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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.
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0.5 min
Finely chop the garlic, ginger and lemongrass.
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4.5 min
Halve and juice the lime.
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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.
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6.5 min
Mix the steaks in the marinade and place in the fridge.
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7.5 min
Finely chop the red onion.
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8.5 min
Julienne the carrot, snowpeas and baby corn.
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11.0 min
Place a wok over high heat and add the remaining olive oil.
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12.0 min
Add the red onion, remaining garlic, lime leaves, lemongrass to the wok and stir fry until fragrant.
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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.
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14.0 min
Place a frying pan over high heat.
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14.5 min
When the red curry paste is fully disolved add half the coconut milk and combine.
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15.5 min
Add the fillet steaks to the frying pan and cook on both sides for 2 mins.
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16.0 min
Reduce the heat of the red curry broth to a low simmer.
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17.5 min
Turn the fillet steaks.
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19.5 min
Transfer the fillet steaks to the oven and cook until desired (roughly 5mins medium-rare, 7mins medium).
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20.0 min
Add the carrot, baby corn and snowpeas to the red curry broth.
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20.5 min
Remove the boiling water from the heat and add the egg noodles, let stand for 4-5mins.
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21.0 min
Add the remaining lime juice, fish sauce, brown sugar and coconut milk as desired to the broth.
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24.5 min
Drain the egg noodles and add to the red curry broth.
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25.5 min
Remove the steaks from the oven and let stand for a couple of minutes
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26.5 min
Distribute the broth and noodles among serving bowls.
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27.5 min
Serve the steaks on the noodles topped with beansprouts.
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Ingredients
Red Onion
finely chopped
Garlic
finely chopped
Ginger
finely chopped
Lemongrass
finely chopped
Limes
juiced
Carrot
julienne
Snow Peas
julienne
Baby Corn
sliced
Dried Egg Noodles
Coconut Milk
Fillet Steak
Beansprouts
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
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