You may also like
Categories:
salt vermicelli vegetable oil beef sirloin red onion red bell peppers water Red Curry unsweetened coconut milk basil lime juice
Viewed: 48 - Published at: 8 years agoIngredients
- Coarse salt and freshly ground pepper
- 8 ounces vermicelli (rice noodles) or angel-hair pasta
- 2 tablespoons vegetable oil, such as safflower
- 1 pound beef sirloin, cut into thin 2-inch-long strips
- 1 red onion, halved lengthwise and thinly sliced
- 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
- 1/4 cup water
- 1 tablespoon Thai red curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 1 cup packed fresh basil leaves
- 1 tablespoon fresh lime juice
Method
- Bring a large pot of water to a boil; add a generous amount of salt.
- Cook noodles until tender according to package instructions; drain.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.
- Season beef with salt and pepper; add half the beef to skillet.
- Cook, without stirring, until browned on one side, 1 to 2 minutes.
- Transfer beef to a plate.
- Repeat with remaining tablespoon oil and beef.
- Add onion, bell peppers, and the water to skillet; season with salt and pepper.
- Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes.
- Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.
- Return beef and any accumulated juices to skillet; add coconut milk.
- Simmer until sauce thickens slightly, 4 to 5 minutes.
- Remove from heat.
- Stir in basil and lime juice, and season with salt and pepper.
- Serve beef mixture over noodles.
