Khao Soi Beef
Crispy noodles meet tender beef in a spiced, coconut-forward curry broth. This weeknight khao soi skips the long simmer and uses store-bought curry paste as the anchor.
- Total time
- 18 min
- Servings
- 2
- Calories
- 652
- Protein
- 38g
Ingredients
- 10 oz beef sirloin or flank steak
- 6 oz ramen or egg noodles
- 3 tbsp red curry paste (Thai Kitchen or similar)
- 1 can (14 oz) coconut milk (canned, full-fat)
- 1 cup beef broth or water
- 1 whole lime (for juice and garnish)
- 2 stalks green onion, thinly sliced
Instructions
- 1
Slice beef against the grain into thin strips, about 1/8 inch thick.
- 2
Cook noodles in a separate pot of salted boiling water until al dente, about 4 minutes. Drain and set aside.
- 3
Heat 1 tbsp oil in a large skillet over high heat. Sear beef strips for 90 seconds per side without stirring. Remove and set aside.
- 4
In the same skillet, stir curry paste for 30 seconds until fragrant. Pour in coconut milk and broth; stir well.
- 5
Return beef to the skillet and simmer for 4 minutes. Add cooked noodles and stir gently until coated.
- 6
Squeeze lime juice over the top, garnish with green onion, and serve immediately in bowls.
Tools you’ll need
- large skillet (12-inch)
- medium pot for noodles
- cutting board
- sharp knife
- wooden spoon
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