Click on the image, above to submit to Pinterest.

Beef Curry with Sweet Potato Noodles

Beef Curry with Sweet Potato Noodles is a modern Fusion recipe (based on the cuisine of Arunachal Pradesh) for a curry of beef and kale served on a bed of sweet potato noodles. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Beef Curry with Sweet Potato Noodles.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

4-6

Rating: 4.5 star rating

Tags : CurrySpice RecipesBeef RecipesFusion RecipesFusion Recipes


This recipe is inspired by the cuisine of Arunachal Pradesh that blends Indian and Chinese styles. The sweet potato noodles are available commercially and you should buy them. The noodles make this a dish suitable for New Year, wishing everyone a long life.

Ingredients:

500g (1 lb) fresh sweet potato noodles (these are actually spiralized sweet potatoes, so you can make your own fresh, easily)
3 tbsp vegetable oil
500g (1 lb) sirloin steak (6mm [3/4 in] thick), thinly sliced against the grain
3 tsp sea salt
freshly-ground black pepper, to taste
1 small head cauliflower, cut into small florets
1 onion, diced
1 tbsp fresh ginger, minced
1 garlic clove, minced
3 tbsp red curry paste (use Thai red curry paste)
400g (14 oz) tin coconut milk
Juice of 1/2 lime, plus wedges for serving
195g (3 cups) curly kale, chopped
1 tbsp fresh basil, torn (Thai basil, ideally)

Method:

Bring 750ml (3 cups) of water to a boil in a large pot with a steamer basket in place. Add the sweet potato noodles to the steamer, cover and cook until tender (5 minutes). Remove the steamer basket to the sink and let the noodles drain and dry out a little.

Meanwhile, heat 2 tbsp vegetable oil in a large frying pan or wok over medium-high heat. Season the beef with 1 tsp sea salt and a few generous grinds of black pepper. Add half of the beef to the pan in a single layer and cook, undisturbed, until browned on the bottom (about 30 seconds). Flip the beef and cook just until the other side browns a bit, another 30 seconds. (It’s OK if the beef is still pink in spots.) Transfer to a rimmed baking sheet and repeat with the remaining beef.

Heat the remaining oil in the pan over medium-high heat. Add the cauliflower, onion, 1 tsp salt and a few grinds of pepper. Cook, undisturbed, until browned (1 to 2 minutes). Stir, then continue to cook, stirring occasionally, until the onion starts softening (2 to 3 minutes).

Add the ginger and garlic to the skillet and cook, stirring, until fragrant, 1 minute. Stir in the curry paste, then stir in the coconut milk and lime juice. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the cauliflower is tender (5 to 6 minutes).

Stir in the kale, basil and the remaining 1 tsp salt and cook, stirring, until the kale is wilted, 1 minute. Stir in the beef.

Serve over the sweet potato noodles and accompany with lime wedges.