Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2tablespoons thai basil (to serve)
- bean sprouts (to serve)
- 125grams green beans, trimmed, cut into 3cm lengths
- 1 red capsicum, roughly chopped
- 1 chilli, sliced (to serve)
- 1 brown onion, thinly sliced
- 1L salt reduced beef stock
- 1 lime, cut into wedges (to serve)
- 270grams udon noodles, cooked according to packet instructions
- 185grams malaysian laksa paste
- 2 desiree potatoes, peeled, cut into 3cm pieces
- peanuts, crushed (to serve)
- 400milliliter light coconut cream (or light coconut milk)
- 2tablespoons olive oil
- 800grams chuck steak, fat trimmed, cut into 3cm pieces (or boneless shin/gravy beef)
Method
Step 1 of 5
Heat half the oil in a large non-stick frying pan over high heat. Add half of the beef and cook, turning, for 5-6 minutes or until browned; season to taste. Transfer to a plate. Repeat.
Step 2 of 5
In the same fry pan, add onion, cook for 2 to 3 minutes, add paste and stir for 30 seconds or until fragrant. Return beef to pan and add coconut cream, stock and potatoes. Simmer for 25 to 30 minutes or until beef and potato are nearly tender.
Step 3 of 5
Remove laksa from heat, stir through beans and capsicum; stand for 5 minutes to cook beans.
Step 4 of 5
Meanwhile, cook udon noodles according to packet instructions. Strain and set aside.
Step 5 of 5
Divide noodles among bowls, top with laksa and serve topped with bean sprouts, crushed peanuts, lime wedges, Thai basil & sliced chilli.
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