Marry This Beef Curry with Sweet Potato Noodles is a quick and creamy recipe, which is made with tender sirloin steak and rich coconut milk. It’s the perfect 30-minute meal, a healthy and satisfying weeknight dinner.
Jump to RecipeBeef Curry with Sweet Potato Noodles Ingredients
A vibrant, wholesome combination for a fast and flavorful meal.
- 1 lb. sweet potato noodles
- 3 Tbsp. vegetable oil, divided
- 1 lb. sirloin steak (3/4 inch thick), thinly sliced against the grain
- 3 tsp. kosher salt, divided
- Black pepper, to taste
- 1 small head cauliflower, cut into small florets
- 1 onion, diced
- 1 Tbsp. minced fresh ginger
- 1 garlic clove, minced
- 3 Tbsp. red curry paste
- 1 (13.5-ounce) can coconut milk
- Juice of 1/2 lime, plus wedges for serving
- 3 cups chopped curly kale
- 1 Tbsp. torn fresh basil
How To Make Beef Curry with Sweet Potato Noodles
A step-by-step guide to this delicious and easy weeknight dinner.
- Steam the Sweet Potato Noodles: Place the sweet potato noodles in a steamer basket over a pot of boiling water. Cover and steam for about 5 minutes, until tender. Remove the basket and let the noodles drain.
- Sear the Steak: While the noodles steam, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the sliced beef with 1 teaspoon of salt and a few grinds of pepper. Working in batches, add the beef to the skillet in a single layer and cook for about 30 seconds per side, until browned. Transfer the seared beef to a baking sheet.
- Sauté the Vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Add the cauliflower and onion, season with 1 teaspoon of salt and some pepper, and cook for 1 to 2 minutes until browned. Continue to cook, stirring, for another 2-3 minutes until the onion softens.
- Build the Curry Sauce: Add the ginger and garlic to the skillet and cook for 1 minute until fragrant. Stir in the red curry paste, followed by the coconut milk and lime juice. Bring the sauce to a boil, then reduce the heat to medium and simmer for 5 to 6 minutes, until the cauliflower is tender.
- Wilt Kale and Serve: Stir in the chopped kale, fresh basil, and the remaining 1 teaspoon of salt. Cook for 1 minute until the kale is wilted. Stir the seared beef and any accumulated juices back into the curry. Serve the hot curry over the steamed sweet potato noodles with extra lime wedges on the side.
Recipe Tips
For the most tender steak and richest curry sauce.
- How to get the most tender beef? Slicing the sirloin thinly against the grain is the most important step for ensuring it’s tender and not chewy. Searing it quickly over high heat also locks in the juices and prevents it from overcooking.
- Can I make this ahead of time? This dish comes together very quickly, but for even faster prep, you can chop all your vegetables, slice the steak, and steam the sweet potato noodles ahead of time. Store everything in separate containers in the fridge, then the final stir-fry will take only about 15 minutes.
- What are sweet potato noodles? These are noodles made from sweet potato starch, often found in the international aisle of supermarkets. You can also make your own by using a spiralizer on a fresh sweet potato.
- How to get the best flavor from your spices? “Blooming” the curry paste is a key step. Frying the paste in the skillet with the aromatics for a minute before adding the liquid helps to toast the spices and release their full, complex flavor into the sauce.
What To Serve With Beef Curry with Sweet Potato Noodles
This flavorful dish is a complete meal on its own.
This satisfying all-in-one meal has everything you need, but a few extra garnishes can elevate it even further:
- A sprinkle of chopped, roasted peanuts for crunch
- Extra fresh basil or cilantro leaves
- A side of your favorite chili crisp or hot sauce for an extra kick
How To Store Beef Curry with Sweet Potato Noodles
Keeping your delicious leftovers fresh.
- Refrigerate: It’s best to store the sweet potato noodles and the beef curry in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.
- Reheat: Gently rewarm the curry in a saucepan over medium-low heat or in the microwave. The sweet potato noodles can also be quickly reheated in the microwave.
Beef Curry with Sweet Potato Noodles Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 55 g
- Protein: 35 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, easily. To make a vegetarian version, simply omit the steak and substitute it with a can of drained chickpeas or some pan-fried firm tofu. Be sure to use vegetable broth if your curry paste requires it.
The spice level will depend entirely on the brand of red curry paste you use, as they can vary significantly in heat. You can always start with a smaller amount and add more to taste.
Absolutely. Broccoli florets, sliced bell peppers, or snap peas would all be fantastic substitutes for the cauliflower. Just adjust the cooking time as needed to ensure they are crisp-tender.
Try More Recipes:
- Mashed Potato and Wild Rice Stuffed Mushrooms Recipe
- Jalapeño Popper Potato Salad Recipe
- Green Goddess Potato Salad Recipe
Beef Curry with Sweet Potato Noodles Recipe
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy4
servings15
minutes20
minutes650
kcalA quick, healthy, and incredibly flavorful beef curry featuring tender slices of sirloin steak and cauliflower in a rich, red curry-coconut sauce, all served over a bed of tender sweet potato noodles.
Ingredients
1 lb. sweet potato noodles
1 lb. sirloin steak, thinly sliced against the grain
1 small head cauliflower, in florets
1 onion, diced
3 Tbsp. red curry paste
1 (13.5-oz) can coconut milk
3 cups chopped curly kale
Juice of 1/2 lime
3 Tbsp. vegetable oil, salt, pepper, ginger, garlic, basil
Directions
- Steam the sweet potato noodles for about 5 minutes until tender; drain and set aside.
- In a large, hot skillet, sear the seasoned beef slices in 2 tbsp of oil for about 30 seconds per side. Remove the beef from the skillet.
- Add the remaining 1 tbsp of oil to the pan. Sauté the cauliflower and onion for about 5 minutes until they start to brown and soften.
- Stir in the ginger and garlic, followed by the red curry paste. Cook for 1 minute until fragrant.
- Stir in the coconut milk and lime juice. Simmer for 5-6 minutes until the cauliflower is tender.
- Wilt in the kale and fresh basil. Stir the seared beef and any juices back into the skillet.
- Serve the hot curry immediately over the steamed sweet potato noodles.
Notes
- Slicing the steak thinly against the grain is the most important step for ensuring it is tender.
- Don’t overcrowd the pan when searing the beef; work in batches if necessary for the best results.
- This is a very fast recipe, so have all your ingredients prepped and ready to go (“mise en place”) before you start cooking.
- You can easily make this vegetarian by substituting the steak with pan-fried tofu or chickpeas.
