Easy Beef & Vegetable Laksa with Udon Noodles
Cook time: 20 minutes
Warm up with this one-pot soup made with budget-friendly pantry staples and colourful vegetables the whole family will love.
· 300g eye fillet or rump steak
· 2 tb olive oil
· 1 garlic clove, minced
· 1 tsp paprika
· 1 onion, roughly chopped
· 3 tb laksa paste or yellow curry paste
· 200g udon or soba noodles
· 200ml coconut milk
· QE Foods Asian stir-fry pack
· 500ml salt-reduced stock
· 1 cup bean sprouts, to serve
· ½ lime juice, plus extra wedges to serve.
· Peanuts, crushed, to serve
Step 1: Slice the beef into thin strips then add the beef strips to a mixing bowl. Top with lime juice and paprika. Mix with hands to evenly coat the beef with seasonings and then set aside.
Step 2: Heat a large fry pan on medium heat, heat one tablespoon of oil and cook the beef strips, stirring continuously until browned on the outside, about 3 minutes. Once browned remove beef from pan to a bowl to rest.
Step 3 In the same fry pan, heat the remaining oil, add onion and garlic, cook for 2 to 3 minutes, add paste and coat the onions and garlic, stirring continuously and cook for 1 minute or until fragrant. Return beef to pan and add coconut milk and stock. Simmer for 25 to 30 minutes or until beef is tender.
Step 4 Turn the heat to low, stir through QE stir-fry pack stand for 2 minutes to cook vegetables until tender, but remain crispy.
Step 5 Meanwhile, cook the noodles according to packet instructions. Strain and set aside.
Step 6 Divide noodles among deep bowls, top with laksa and serve topped with bean sprouts, crushed peanuts, lime wedges.
Per serve: 2103kJ; 20g protein; 30g fat (13g saturated fat); 34g carbs (7g sugar); 3.5g fibre; 1069mg sodium
- High protein
- 2 serves of vegetables
- Date June 22, 2021
- Tags Autumn, What's NEW, Winter