Tender rice noodles tossed in a sweet and savory red curry and coconut sauce, all topped with juicy tender steak, red cabbage, and cilantro for the perfect 30 minute meal.
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:5servings
Ingredients
8-12ouncesflat rice noodles
12ouncestop sirloin steak, thinly sliced
½cupwater
113-ounce can coconut milk
3tablespoonsred curry paste
¼teaspoon cayenne pepper , (optional)
1teaspoon sugar
1teaspoonsugar, or to taste
juice of 1 lime
1 ½cupsthinly sliced red cabbage
chopped cilantro, for topping
Instructions
Place noodles in a large pot, cover with water, and bring to a boil over medium-high heat. Boil for 2-4 minutes, just until tender (rice noodles will get soft faster than traditional wheat noodles). Drain and set aside.
Drizzle a large skillet with oil (about 1 tablespoon). Sauté steak and cabbage for 5-6 minutes until steak is cooked through and cabbage is tender. Transfer to a plate.
Add water, coconut milk, and red curry paste to the skillet (no need to clean it out first) and stir to combine. Add sugar, salt, and lime juice and allow to simmer for 5-10 minutes.
Divide noodles between four bowls. Top with curry sauce, then steak and cabbage. Sprinkle with chopped cilantro and additional lime wedges if desired and serve.
Notes
Add 2-3 teaspoons sriracha sauce for a little extra heat!