100 g rice noodles
2 tbsp vegetable oil
250 g rump steak, thinly sliced
1 red onion, thickly sliced
140 g broccolini, each stem cut on the diagonal into 3 pieces
½ small pack coriander, leaves picked and stalks finely chopped
2 garlic cloves, thinly sliced
2 tbsp Thai green curry paste
165 ml can coconut milk
1 tbsp clear honey
1 tbsp soy sauce (or gluten-free alternative)
1 tbsp fish sauce (optional)
- Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
- Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccolini, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
- Drain the noodles and divide between bowls. Ladle over the beef and broccolini, and serve with a bowl of coriander leaves on the side, to scatter over the top.