Curried Beef and and Sugar Snap Peas Over Rice Noodles

1. 1

   Cut beef against the grain into -inch-thick slices.

2. 2

   Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.

3. 3

   Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander.

4. 4

   Rinse briefly and drain well.

5. 5

   Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then saute beef, stirring, just until no longer pink.

6. 6

   Add snap peas and saute, stirring, 30 seconds.

7. 7

   Transfer mixture to a bowl.

8. 8

   Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes.

9. 9

   Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened.

10. 10

    Stir in beef mixture and cilantro and spoon over noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.