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Pan-Fried Beef Strips

Pan-Fried Beef Strips

with Creamy Laksa

Family Friendly
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Warm up with a creamy and delicious bowl of comfort. Our pan-fried steak strips are perfect served on top of a creamy laksa. The spicy noodle soup is made thick and creamy with coconut milk and is packed with fresh ingredients. Delicious!

Allergens:Cereals containing GlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Spring Onion

1 unit(s)


260 grams

Beef Steak Strips

1 sachet

Massaman Curry Paste

200 milliliter(s)

Coconut Milk

2 unit(s)


(ContainsCereals containing Gluten, Egg)

Not included in your delivery

600 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2904 kJ
Energy (kcal)694 kcal
Fat33.0 g
of which saturates22.0 g
Carbohydrate59 g
of which sugars10.0 g
Protein41 g
Salt2.14 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Trim the spring onion and thinly slice. Zest and halve the lime.


Pop the steak strips in a bowl with the lime zest. Season with salt and pepper. Stir and set aside. Heat a drizzle of oil in a large saucepan on medium high heat. Once the oil is hot, add the leek and carrot with a pinch of salt and pepper. Stir fry until the leek is soft, 3-4 mins.


Once the leek is soft, stir in the curry paste and cook for 1 minute. Pour in the coconut milk and boiling water (see ingredient list for amount). Add a good pinch of salt and pepper and bring the mixture to the boil. Cover with a lid, reduce the heat to medium and simmer until the carrots are tender, 5 mins.


While the veg cooks, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the steak strips and stir fry until browned on the outside, about 3 mins. Once cooked remove to a bowl to rest and cover with tin foil.


Once the veg are soft, add the noodles to the pan with the veg and coconut. Use a fork to unravel them and cook them uncovered until tender, 4 mins. TIP: Add a splash of water if the noodles have soaked up too much of the liquid - it's supposed to be quite soupy!


Once the noodles are cooked, remove the pan from the heat and add a squeeze of lime juice. Taste and add salt, pepper and more lime juice if you feel it needs it. Spoon into bowls and top with the steak strips and a sprinkling of spring onion. Enjoy!