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Spicy Coconut Soup with Glazed Beef
A fragrant coconut soup with egg noodles topped with honey and soy glazed pan-seared sirloin steak.
Quick
Beef
Noodles
Spicy
Coconut Milk
Estimated Nutrition
Calories
846.2
kcal / serving
1692.4 kcal total
Carbs
41.6
g
per serving
83.1 g total
Fat
64.3
g
per serving
128.5 g total
Protein
25.6
g
per serving
51.2 g total
Cook Time
10
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
piece
Vegetable Stock Cube
crumbled
30
ml
Soy Sauce
Fruits
0.5
piece
Lemon
juiced
GrainsCereals
150
g
Egg Noodles
cooked
Liquids
300
ml
Coconut Milk
Meat
100
g
Sirloin Steak
NutsSeeds
1
clove
Garlic
chopped
5
g
Curry Powder
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Vegetable Oil
30
ml
Sesame Oil
Other
15
ml
Honey
clear
Vegetables
2
piece
Spring Onion
chopped
0.25
piece
Chilli
chopped
Method
1
Heat vegetable oil in a saucepan and sauté spring onions until soft.
2
Add garlic, chilli, and curry powder and cook for 2 minutes.
3
Add coconut milk, crumbled stock cube, and 150g noodles and simmer for 4 minutes.
4
Mix honey, lemon juice, sesame oil, and soy sauce in a bowl.
5
Marinate the steak in the sauce for 5 minutes.
6
Cook steak on a hot griddle pan for 3 minutes per side.
7
Slice the beef thinly and serve over the coconut soup.