Thai It Youll Like It Hot Curry Beef Noodle Bowls Green Melon With Lime And Lemon Sorbet Food

THAI CURRY NOODLE BOWL

Steps:

• Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
• Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
• Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.

THAI BEEF CURRY

Steps:

• Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
• Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
• Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

THAI BEEF & BROCCOLI NOODLE BOWL

Steps:

• Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
• Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
• Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.

THAI IT YOU'LL LIKE IT HOT CURRY BEEF NOODLE BOWLS, GREEN MELON WITH LIME AND LEMON SORBET

Steps:

• Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
• Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess. Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.
• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
• While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
• Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
• Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil.
• Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste. Garnish with the fried shallots sprinkled on top.

THAI NOODLES WITH CURRIED GROUND BEEF SAUCE

Steps:

• Clean and cut lettuce into bite size pieces. Keep refrigerated until ready to use.
• Separate noodles into strands and stir-fry in heated non-stick wok or skillet. Add 4 tbsp black soy sauce, and stir until noodles become brown and a little crispy on the bottom. Remove to a bowl, and set aside.
• Heat oil in the same wok, and sauté garlic until aromatic. Add ground beef and stir to break up meat and brown it. Add curry powder and ground pepper. Mix well until beef is done. Add chopped onion and tomatoes. Stir well and saute about 5 minutes with the beef mixture.
• Add chicken broth to beef mixture and add seasoning ingredients. Taste and adjust for proper balance of sweet/sour/salty.
• Mix cornstarch and water, and make a slurry. In a slow stream, add slurry to broth in pan, stirring constantly to keep it from getting lumpy. Boil until the sauce is thickened. Lower heat and simmer a few minutes.
• To serve, place lettuce on plates. Put noodles on the lettuce. Put a scoop of beef sauce on top of the noodles, sprinkle with ground pepper and a little bit of Sambal oelek.

THAI BEEF NOODLE BOWL

Steps:

• Toss meat with flour; set aside.
• Heat dressing in Dutch oven sprayed with cooking spray on medium heat. Add ginger, garlic and crushed pepper; cook 4 to 5 min. or until ginger and garlic are tender, stirring frequently. Add meat; cook 8 to 10 min. or until evenly browned, stirring occasionally.
• Add beef broth; cook 2 min., stirring constantly to scrape browned bits from bottom of pan. Stir in gravy; cover. Simmer on medium-low heat 2 hours or until meat is tender, stirring occasionally. Add remaining ingredients; mix well.

THAI IT YOU'LL LIKE IT HOT CURRY BEEF NOODLE BOWLS

Steps:

• Place the flank steak in the freezer for a few minutes to aid in thinly slicing it safely.
• Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.
• While the pasta water comes to a boil, stem and thinly slice the mushrooms, seed and thinly slice the bell and hot peppers.
• Remove the meat from the freezer and thinly slice into 1/4-inch-wide, 2-inch-long pieces.
• In a large skillet or wok, heat the oil over medium heat with the curry paste for 1 to 2 minutes. Raise the heat to medium high. Add the beef and cook in a single layer for 2 to 3 minutes, then flip the meat and add the shiitakes, garlic, bell and hot peppers, and scallions. Stir-fry for 2 to 3 minutes more, then add the fish sauce and stock and bring to a boil. Add the edamame, heat through for a minute, then add the basil.
• Drain the pasta. Place in individual bowls, then add the steak, vegetables, and broth. Sprinkle the lime zest and juice over the mixture, toss vigorously, and season with black pepper to taste.