Thai beef & broccoli noodle bowl

• rice noodles↗100g g
• vegetable oil↗2 tbsp tbsp
• rump steak↗250g g

  thinly sliced

• red onion↗1

  thickly sliced

• thin-stemmed broccoli↗140g g

  each stem cut on the diagonal into 3 pieces

• coriander0.5 small pack

  leaves picked and stalks finely chopped

• garlic cloves↗2

  thinly sliced

• Thai green curry paste↗2 tbsp tbsp
• can coconut milk↗165ml ml
• clear honey↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• fish sauce↗1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.

2. 2

   Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.

3. 3

   Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.