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coconut curry beef noodles the relatable chef

Coconut Curry Beef With Noodles

This recipe is a common weekly rotation in my life! It's so delicious and hearty. It feels like you're eating something bad for you but you're not!
My ulceritive colitis hates ramen--I don't exactly know why but the few times I've gone out to eat ramen I always end up sick. Restaurants always sneak ingredients into things that we aren't aware of. Isn't a bowl of ramen just some broth? The answer is no. If its making me sick every time, my guess is it had secret high levels of oily fat which usually serve as the main trigger point for my UC.
There are usually little Asian markets around town. Try to find one. They always have the best ingredients for Asian cooking. If you're lucky, they sell freshly made noodles. I highly recommend freshly made pasta. It doesn't have preservatives and I try to be conscious of that with my UC.
This recipe was inspired by ramen bowls. I wanted to make something similar to ramen but keeping it light enough for me to eat. Once I was happy with the recipe, I couldn't stop making it!
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Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 people

Ingredients
  

  • 1 lb Flank Steak, sliced into strips
  • 1 Red Bell Pepper, sliced
  • .5 Onion, sliced
  • 1 inch Ginger, grated should equate to 1 tbsp
  • 2 Garlic cloves, minced
  • 2 tsp Curry Powder
  • 1 tsp Coriander
  • .5 tsp Cinnamon
  • 1 tsp Salt
  • 13.5 oz Reduced Fat Coconut Milk if you are able to squeeze in higher fat, use the full fat version!
  • 1 tsp Sugar
  • 1 Bay Leaf
  • 4 oz Tomato Paste
  • Add more veggies of your choice! I recommend snow peas and broccoli optional
  • Noodles- I recommend fresh lo mein or ramen optional

Instructions
 

  • Heat up olive oil or sesame oil over medium high heat and start browning your strips of flank steak. Make sure both sides are browned. About 3 minutes per side.
  • Remove meat and set aside.
  • Add onions and red bell pepper and saute until the onions are translucent, about 8 minutes.
  • Add garlic, ginger, coriander, cinnamon, and salt. Combine well and saute for a few minutes until fragrant
  • Add coconut milk, sugar, curry powder, tomato paste and bay leaf. Stir until well combined and the hardened coconut milk melts.
  • Add your beef back and toss all together. Serve.

IF USING NOODLES

  • Cook noodles as per package instruction. When you add the beef back to the curry, add the cooked noodles and combine all together.