Easy stir-fried yellow curry noodles with ginger, garlic and beef make a family-friendly dinner that can be made in minutes.
Four weeks since my last post and it feels like a century. Like most of you, I’m now in lock-down, working full time from home and homeschooling my two kids. Some people are saying they have more free time. As someone who works from home regularly, I have less since I’m now juggling work and the kids’ education. Yet while everything around us has turned topsy turvy, I am still doing my best to put fresh, homemade meals on the table. It has its challenges – ingredients are harder to come by and I can no longer dart around to several stores to get everything I want. But I’m up for the challenge.
This yellow curry noodle dish is an adaption of one I found in Milk Street by Christopher Kimball, adapted based on ingredients I had on hand. Truth be told, everyone loved it. The kids liked the beef better than the noodles, which I have to say was a shock. These kids typically eat any kind of pasta (um, squid ink pasta, for example!). But this time they were asking for more meat.
Use what you have on hand for this simple dish. I happened to have fresh udon in the fridge, but dried or another Asian noodle would work as well. You could use another cut of beef, or even pork or chicken. And as for the cabbage, I used green, but Napa or Savoy would work, or swap in another leafy green: bok choy, chard, even kale.
I’ll try to post other things I’m cooking. It keeps me occupied. The kids and I recently made a delicious batch of chocolate chunk brownies, but we devoured them before we could snap a picture… This weekend, I’m making crab cakes. My husband laughs and says we’re roughing it, but I’ve got crab in the fridge so no trip to the store required.
Stay healthy.
- ¼ cup plus 1 Tbsp. soy sauce, divided
- 1 Tbsp. sugar
- 24 ounces flank steak
- 1 package fresh udon noodles
- 2 Tbsp. canola oil
- 4 scallions, whites finely chopped and greens sliced
- 10 cloves garlic, minced
- 1 Tbsp. plus 1 tsp. minced ginger
- 4 tsp. yellow curry powder
- 2 cups thinly sliced green cabbage
- In a medium bowl, stir together ¼ cup soy sauce with the sugar. Cut the steak into ¼-inch thick slices. Toss with the soy sauce and sugar, cover, and refrigerate for 2 hours.
- Heat 1 tablespoon of oil in a wok over high heat. Add the steak and marinade and cook until no longer pink, about 3-4 minutes. Transfer to a plate.
- Add remaining oil to the wok and add the garlic, ginger, scallion whites and curry powder. Saute for 30 seconds. Stir in the cabbage and the last tablespoon of soy sauce. Cook for about 2 minutes until the cabbage is wilted. Add the noodles and reserved steak and toss everything together. Once noodles are heated through, remove from heat and divide among 4 bowls. Top with scallion greens.
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