Red Beef Curry with Hokkien Noodles

Ingredients

• 2 tablespoons vegetable oil
• 400 g rump steak, cut into thin strips
• 1 large onion, chopped
• 1 tablespoon red curry paste
• 1 red capsicum, cut into thin strips
• 185 ml coconut milk
• 60 ml water
• 1 bunch baby bok choy, ends trimmed,seperated,washed well
• 500 g hokkien noodles
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 teaspoons brown sugar
• 4 spring onions, sliced diagonally

Directions

1. 1

   Heat half the oil in a wok or large fry pan over a high heat, and stir fry the beef in 2 batches tossing frequently for about 2 minutes or until just sealed.

2. 2

   Transfer to a bowl.

3. 3

   Reduce the heat to medium and add the remaining oil.

4. 4

   Add the onion and curry paste and cook for a further 2 minutes or until aromatic.

5. 5

   Add the capsicum, coconut milk and water.

6. 6

   Bring to the boil, then reduce the heat and simmer for about 3 minutes.

7. 7

   Add the bok choy and cook for about 2-3 minutes or until just tender.

8. 8

   Meanwhile, put the noodles in a heatproof bowl and cover with boiling water, allow to stand for 2 minutes to soften slightly.

9. 9

   Drain.

10. 10

    Add the beef, noodles, fish sauce, lime juice, sugar and spring onions to the curry.

11. 11

    Toss to combine and heat through.

12. 12

    Serve at once.