Red Beef Curry With Hokkien Noodles - cooking recipe

Ingredients

2 tablespoons vegetable oil
400 g rump steak, cut into thin strips
1 large onion, chopped
1 tablespoon red curry paste
1 red capsicum, cut into thin strips
185 ml coconut milk
60 ml water
1 bunch baby bok choy, ends trimmed,seperated,washed well
500 g hokkien noodles
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
4 spring onions, sliced diagonally

Preparation

Heat half the oil in a wok or large fry pan over a high heat, and stir fry the beef in 2 batches tossing frequently for about 2 minutes or until just sealed.
Transfer to a bowl.
Reduce the heat to medium and add the remaining oil.
Add the onion and curry paste and cook for a further 2 minutes or until aromatic.
Add the capsicum, coconut milk and water.
Bring to the boil, then reduce the heat and simmer for about 3 minutes.
Add the bok choy and cook for about 2-3 minutes or until just tender.
Meanwhile, put the noodles in a heatproof bowl and cover with boiling water, allow to stand for 2 minutes to soften slightly.
Drain.
Add the beef, noodles, fish sauce, lime juice, sugar and spring onions to the curry.
Toss to combine and heat through.
Serve at once.