Coconut Beef With Rice Noodles
- 15m Prep Time
- 5h Cook Time
- 5h Ready In
A fragrant slow-cooked beef curry served over rice noodles, with snap peas and red onion for crunch. Finished with fresh herbs and lime.
Ingredients
- 177 ml light coconut milk
- red curry paste
- 2 clove garlic finely chopped
- 9.86 ml fresh ginger grated peeled
- Kosher salt
- 454 g lean beef stew meat trimmed and cut into 1-inch pieces
- 227 g rice noodles
- 85 g snap peas sliced crosswise
- 0.5 red onion thinly sliced
- 29.6 ml lime juice
- lime wedges for serving
- 118 ml cilantro or basil leaves
- Chopped peanuts for topping (optional)
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 175 mg
- Iron: 5.98 mg
- Magnesium: 81.8 mg
- Phosphorus: 501 mg
- Potassium: 879 mg
- Zinc: 7.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml light coconut milk
- red curry paste
- Kosher salt
- 227 g rice noodles
- 29.6 ml lime juice
- 118 ml cilantro or basil leaves
Prepare
- 2 clove garlic, finely chopped
- 9.86 ml fresh ginger, grated peeled
- 454 g lean beef stew meat, trimmed and cut into 1-inch pieces
- 85 g snap peas, sliced crosswise
- 0.5 red onion, thinly sliced
- lime wedges, for serving
- Chopped peanuts, for topping (optional)
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, whisk together ¾ cup light coconut milk, 1 to 2 tablespoons red curry paste, 2 finely chopped garlic cloves, 2 teaspoons grated peeled fresh ginger, and ¼ teaspoon kosher salt until combined.
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Step 2.
Add 1 pound lean beef stew meat (cut into 1-inch pieces) to the slow cooker and toss to coat evenly with the coconut milk mixture.
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Step 3.
Cover the slow cooker and cook until the meat easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
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Step 4.
While the beef is cooking, about 15 minutes before serving, place 8 ounces rice noodles in a large bowl and cover with boiling water. Let sit until soft and pliable, 8 to 15 minutes (timing depends on noodle thickness). Drain and set aside.
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Step 5.
Gently fold 3 ounces sliced snap peas, ½ thinly sliced red onion, and 2 tablespoons lime juice into the beef mixture in the slow cooker. Cook, covered, for 3 minutes.
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Step 6.
Fold ½ cup cilantro or basil leaves into the beef mixture.
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Step 7.
Serve the beef mixture over the drained rice noodles. Sprinkle with chopped peanuts (if using) and serve with lime wedges if desired.