Red Beef Curry With Hokkien Noodles Recipe

Name: Red Beef Curry With Hokkien Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Transfer to a bowl.
3
Reduce the heat to medium and add the remaining oil.
4
Add the onion and curry paste and cook for a further 2 minutes or until aromatic.
5
Add the capsicum, coconut milk and water.
6
Bring to the boil, then reduce the heat and simmer for about 3 minutes.
7
Add the bok choy and cook for about 2-3 minutes or until just tender.
8
Meanwhile, put the noodles in a heatproof bowl and cover with boiling water, allow to stand for 2 minutes to soften slightly.
9
Drain.
10
Add the beef, noodles, fish sauce, lime juice, sugar and spring onions to the curry.
11
Toss to combine and heat through.
12
Serve at once.

890

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 400 g rump steak, cut into thin strips, 1 large onion, chopped, 1 tablespoon red curry paste, and more.

Yes, Red Beef Curry With Hokkien Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beef Curry With Hokkien Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions