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

41.6g

per serving

83.1 g total

Fat

64.3g

per serving

128.5 g total

Protein

25.6g

per serving

51.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Vegetable Stock Cube

crumbled

Soy Sauce

Fruits

0.5

piece

Lemon

juiced

GrainsCereals

150

Egg Noodles

cooked

Liquids

300

Coconut Milk

Meat

100

Sirloin Steak

NutsSeeds

clove

Garlic

chopped

Curry Powder

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

Vegetable Oil

Sesame Oil

Other

Honey

clear

Vegetables

piece

Spring Onion

chopped

0.25

piece

Chili

chopped

Method

Slice the beef thinly and serve over the coconut soup.

Cook steak on a hot griddle pan for 3 minutes per side.

Marinate the steak in the sauce for 5 minutes.

Heat vegetable oil in a saucepan and sauté spring onions until soft.

Mix honey, lemon juice, sesame oil, and soy sauce in a bowl.

Add coconut milk, crumbled stock cube, and 150g noodles and simmer for 4 minutes.

Add garlic, chilli, and curry powder and cook for 2 minutes.