Seared Beef Noodles with Green Beans and Coconut-Curry Broth

Servings:
Seared Beef Noodles with Green Beans and Coconut-Curry Broth 4.63/5 (8 votes)

This dish is out of this world! Bright green beans and brussels sprout leaves pair perfectly with seared steak, a wonderful coconut-curry broth and a few noodles. Oh, and let me tell you about this broth. It is amazing! The curry, which I think can sometimes be overbearing, is nicely balanced with a bit of tart lime and smooth coconut milk. So unique and oh so good! Enjoy!

Seared Beef Soba Noodles with Green Beans and Coconut-Curry Broth

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 8 ounces soba noodles
  • 1 pound skirt steak, partially frozen
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 pound brussels sprouts, trimmed and leaves separated
  • 1/2 pound green beans, trimmed and cut in half
  • 2 cloves garlic, minced or pressed
  • 14 ounces coconut milk
  • 1/4 cup lime juice
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons curry powder
  • 1 tablespoon sesame seeds

DIRECTIONS

  1. Cook noodles according to package directions. Drain and rinse.
  2. Slice steak across the grain into thin strips. Then, season with salt and pepper.
  3. Heat half the oil in a large skillet over high heat. Once it begins to shimmer, add about half the steak. If you overcrowd the pan, the meat will steam in its juices instead of browning.
  4. Transfer browned steak to a plate and reserve.
  5. Add remaining oil to the pan and reduce heat to medium high. Once it begins to shimmer, add the brussels sprout leaves, green beans, and garlic.
  6. Cook until crisp and slightly tender.
  7. Combine remaining ingredients (except sesame seeds) in a small bowl. Pour into pan and bring to a simmer.
  8. Add beef and noodles, stir to combine, and heat through.
  9. Sprinkle with sesame seeds and serve in bowls.

Nutritional Information

Per Serving: Calories 779 Fat 26 Sat Fat 8 Sodium 1110 Carbs 63 Sugars 8 Fiber 6 Protein 45

NOTES

KID NOTE: The older kids loved this dish. The picky little one was served portions of noodles, green beans, and beef without broth.

VEGETARIAN TIP: Omit the beef and add mushrooms.

GLUTEN MODIFICATIONS: Use rice noodles and tamari.

7 Comments

  1. jet3101 says:

    If you sub the mushrooms for the beef, would you cook them at the same time as the Brussels sprouts and green beans?

  2. Kris10Matthews says:

    Even better the 2nd day! Next time, I’ll add some crushed roasted peanuts.

  3. ddonnach says:

    This was fantastic! I used coconut aminos instead of soy sauce and spiralized yellow squash instead of spaghetti. Also, I used frozen stir-fry veggies instead of green beans since it’s what I had on hand. Lots of variations can be done with this recipe. The kids loved it as well.

  4. vanner21 says:

    Our whole family liked this meal, even the 4 year old! We spiced up the adult plates with some Sriracha sauce. Great for leftovers the next day too.

  5. AbbyRoberts says:

    I think I will try this with chicken next time. Not a hit with the kids, but the adults seemed to like it. My parents were over and they both went back for seconds! I loved the noodles and veggies! Great combo of flavors.

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