Thai-Style Red Curry Beef Noodles

Ingredients

• 1 box fiber-rich spaghetti (such as Dreamfields)
• 1 pound boneless beef top sirloin steak, about 3/4 to 1 inch thick
• 2 cloves garlic, minced
• 2 tablespoons canola, coconut, or vegetable oil, divided
• 3 cups broccoli florets
• 1 medium bell pepper, cut into 1/2-inch thick strips
• 1 medium onion, cut into 8 wedges
• 2 to 3 teaspoons minced fresh ginger
• 1 serrano or other hot chili pepper, minced
• 1 can (14 ounces) light coconut milk (this is the canned stuff, not coconut milk beverage!)
• 1/4 cup red curry paste (sold in the Asian section of most supermarkets)
• Finely chopped roasted peanuts, optional (omit for nut-free)

Instructions

1. Cook pasta according to package directions. Drain; return to pan.
2. Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with garlic; set aside.
3. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1-1/2 teaspoons oil. Remove from skillet.
4. Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet; remove from heat.
5. Toss beef mixture with pasta. Garnish with peanuts, if desired.

http://www.godairyfree.org/recipes/thai-style-red-curry-beef-noodles