Cooking with Josh


Thai-Style Curry Beef and Pasta

Posted By: Josh Booth · 1/3/2013 3:06:00 PM
  • 1 box Dreamfields Spaghetti
  • 1 pound boneless beef top sirloin steak, about 3/4 to 1 inch thick
  • 2 cloves garlic, minced
  • 2 tablespoons canola or vegetable oil, divided
  • 3 cups broccoli florets
  • 1 medium bell pepper, cut into 1/2-inch thick strips
  • 1 medium onion, cut into 8 wedges
  • 2 to 3 teaspoons minced fresh ginger
  • 1 serrano or other hot chili pepper, minced
  • 1 can (14 ounces) light coconut milk
  • 1/4 cup red curry chili paste
  • Finely chopped roasted peanuts (optional)


  1. Cook pasta according to package directions. Drain; return to pan.
  2. Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with garlic; set aside.
  3. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1-1/2 teaspoons oil. Remove from skillet.
  4. Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet; remove from heat.
  5. Toss beef mixture with pasta. Garnish with peanuts, if desired.

Preparation Time

20 minutes


Cook Time

15 minutes

Nutrition information (1/6 of recipe): *If traditional pasta is used in this recipe there is a total of 53 g carbohydrate.


Calories: 407     Total Fat: 13g
Cholesterol: 40mg     Protien: 23g
Carbohydrates: 13g     Sodium: 483mg
Makes 6 to 8 servings.
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