Thai-Style Red Curry Beef Noodles

Ingredients

• 1 box
• 1 pound boneless beef top sirloin steak (about 3/4 to 1 inch thick)
• 2 cloves garlic (minced)
• 2 tablespoons canola (coconut, or vegetable oil, divided)
• 3 cups broccoli florets
• 1 medium bell pepper (cut into 1/2-inch thick strips)
• 1 medium onion (cut into 8 wedges)
• 2 to 3 teaspoons minced fresh ginger
• 1 serrano or other hot chili pepper (minced)
• 1 14- ounce can light coconut milk
• 1/4 cup red curry paste
• Finely chopped roasted peanuts (optional (omit for nut-free))

Instructions

1. 1

   Cook the pasta according to the package directions.

2. 2

   Meanwhile, cut the steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with the garlic in a medium bowl.

3. 3

   Heat 1/2 tablespoon oil in a large non-stick skillet over medium-high heat. Add half of the beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove to a new bowl. Repeat with remaining beef and 1/2 tablespoon oil. Add to the other beef in the bowl.

4. 4

   Add the remaining 1 tablespoon oil to the skillet. Add the broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in the ginger and chili pepper. Whisk in the coconut milk and curry paste. Bring to a boil, reduce the heat to low and simmer 3 to 5 minutes, or until the vegetables are crisp-tender.

5. 5

   Return the beef to skillet, remove from the heat and stir in the pasta. Garnish with peanuts, if desired.