Pan-Fried Beef Strips
with Creamy Laksa
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!
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 war 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.
Ingredients
240
Beef Strips
1
Leek
200
Coconut Milk
45
Massaman Curry Paste
1
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Lime
1
Carrot
Not included in your delivery
600
Water
Nutritional information
Utensils
Instructions
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!
