Singapore Curry Rice Noodles with Beef
Red curry vermicelli noodles are tossed with a pretty vegetable mix of red bell pepper, carrots, and green beans and topped by slices of steak.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Green onion
1 0.5 oz
Canary Bell Pepper
1 0.5 Whole
Carrot (Organic)
4 2 oz
Green Beans
4 2 oz
Cilantro (Organic)
0.5 0.25 oz
Ginger Root
0.5 0.25 oz
Protein & more
Rice vermicelli noodles
1 0.5 Package
Top Sirloin
1 0.5 lb
Pantry items
Sesame oil
2 1 tablespoon
White sugar
1 0.5 teaspoon
Tamari
2 1 tablespoon
Black pepper
1/2 0.25 teaspoon
Spice mix
Coriander powder
2/3 0.335 teaspoon
Sweet paprika
2/3 0.335 teaspoon
Turmeric, ground
1/4 0.125 teaspoon
Cayenne powder
1/8 0.065 teaspoon
White Pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Peel carrots into ribbons. b. Leave green beans whole or thinly slice. c. Thinly slice green onions. d. Trim seeds and stem off bell pepper; thinly slice. Chef tip: It’s easier to cut pepper strips with the inside of the pepper facing up. e. ¼” dice yellow onion. f. Finely mince or grate ginger. g. Rough chop cilantro. h. Mince garlic.
Instructions
1
Cook rice noodles:
a. In a large saucepan over high heat, add 8 cups water; cover and bring to a boil.
b. Stir in rice noodles. Remove from heat. Let stand uncovered for 3-5 minutes until noodles are soft but not mushy. Drain, place in a large bowl, and drizzle with sesame oil or olive oil to prevent sticking.
2
While waiting for noodle water to boil, cook top sirloin:
a. Season top sirloin with ½ tsp salt and ½ tsp black pepper.
b. In a large sauté pan over medium-high heat, add 1-2 tbsp olive oil. Add top sirloin to hot pan. Sear one side until caramelized, about 2-3 minutes. Flip and cook an additional 5-7 minutes. Set aside and let rest for 5 minutes.
3
Cook vegetables:
a. In a large sauté pan or wok over medium-high heat, add 2 tbsp sesame oil or olive oil. Add yellow onion (¼” dice), garlic (mince), ginger (mince or finely grate), red curry spice mix, and ½ tsp sugar. Cook until onion softens, 2-3 minutes.
b. Stir in 2 tbsp tamari or soy sauce (1 tbsp for 2-person portion). Use a wooden spoon to deglaze the pan, scraping up the yummy bits cooked onto the bottom.
c. Add green beans (leave whole or thinly slice), carrots (peel into ribbons, reserving some for fresh garnish if desired), and bell pepper (trim stem and seeds, thinly slice). Toss to combine. Cook until vegetables lose their bite, about 3-4 minutes.
d. Add everything the to bowl with rice noodles, scraping out all the tasty bits from the bottom of the pan. Toss to combine.
4
Serve:
a. Divide noodles among bowls or plates.
b. Top with top sirloin (slice against the grain into strips).
c. Garnish with cilantro (rough chop) and green onions (thinly slice). For an extra pretty presentation, reserve a few carrot ribbons for garnish.
Chef's notes
Vegetarians can easily replace the steak with tofu and get delicious results.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX