Easy Beef & Vegetable Laksa with Udon Noodles

Serves: 6

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.

Ingredients:

·         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

Method:

 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
• Dairy-free