Thai-Style Red Curry Beef Noodles
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 1 box (12 to 14 ounces) fiber-rich spaghetti (such as Dreamfields) or gluten-free pasta
  • 1 pound boneless beef top sirloin steak, about ¾ 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 ½-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 14-ounce can light coconut milk (this is the canned stuff, not coconut milk beverage!)
  • ¼ cup red curry paste (sold in the Asian section of most supermarkets)
  • Finely chopped roasted peanuts, optional (omit for nut-free)
  1. Cook the pasta according to the package directions.
  2. Meanwhile, cut the steak in half lengthwise, then crosswise into ¼-inch thick slices. Toss with the garlic in a medium bowl.
  3. Heat ½ tablespoon oil in a large non-stick skillet over medium-high heat. Add half of the beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove to a new bowl. Repeat with remaining beef and ½ tablespoon oil. Add to the other beef in the bowl.
  4. Add the remaining 1 tablespoon oil to the skillet. Add the broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in the ginger and chili pepper. Whisk in the coconut milk and curry paste. Bring to a boil, reduce the heat to low and simmer 3 to 5 minutes, or until the vegetables are crisp-tender.
  5. Return the beef to skillet, remove from the heat and stir in the pasta. Garnish with peanuts, if desired.
Recipe by Go Dairy Free at