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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

    1039

  • Carbs

    34.2g

  • Fat

    81.4g

  • Fibre

    8.1g

  • Protein

    54.1g

  • Sugar

    13.4g

  • 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

    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