Coconut Beef with Rice Noodles

This Coconut Beef with Rice Noodles recipe uses snap peas for a nice spring fresh meal. This beef recipe can also be paired with rice.

3/4 cup light coconut milk

1-2 Tbsp. red curry paste

2 clove garlic

2 tsp. grated ginger

kosher salt

1 1/2 lbs. lean beef stew meat

8 oz. rice noodles

3 oz. snap peas

1/2 red onion. thinly sliced

2 Tbsp. fresh lime juice

1/2 cup fresh cilantro or basil leaves

chopped peanuts (optional)

In a 5-6 quart slow cooker, whisk together coconut milk, curry paste, garlic, ginger and 1/4 tsp. salt. Add beef and toss to coat.

Cook, covered 6-7 hours on low or 4-5 hours on high, until meat easily pulls apart.

Fifteen minutes before serving, cook rice noodles according to package directions. Gently fold in peas, onion and lime juice into beef mixture and cook 3 minutes. Fold in cilantro.

Serve beef mixture over rice noodles. Sprinkle with chopped peanuts if desired.

Serves 4

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