Curried Beef and Sugar Snap Peas Over Rice Noodles

The Winter doldrums are taking hold. I do not care for this time of year that drives everyone inside and robs me of sunlight. I tried making a “sunny” dinner to help combat the blues. Meh. This dish is completely edible, even tasty, but I’m glad there are no leftovers. I had a friend over to participate as a recipe guinea pig. Many thanks to her.

I needed to use the rest of the Greenway Beef sirloin and I think curries are happy dishes. Also, what’s not to love about coconut milk? I really prefer these dishes to be on the spicy side. This one, not so much. Maybe it would have been helped by fresh sugar snaps, but it’s January so there’s nothing fresh about the sugar snaps.  I used frozen.  Still, they’re steamed and have some sweetness and crunch. Yet again, my Kroger was out of rice noodles. I had to use linguine instead. All I had was whole grain linguine so the noodles were probably a bigger player than intended. Still, it was good, just not great. I probably won’t make it again.

Good? Meh. Let’s go with fine.
Easy? Not too difficult, but not easy enough to make up for it being just fine.
Good for company? Nope.
Special shopping? Lemongrass.

Curried Beef and and Sugar Snap Peas Over Rice Noodles


1/2 lb beef fillet or boneless sirloin steak
2 shallots, chopped
2 tablespoons chopped drained bottled lemongrass
1 garlic clove, smashed
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon Thai red curry paste
1 pinch sugar
4 oz dried rice vermicelli (rice stick noodles)
2 tablespoons vegetable oil
6 oz sugar snap peas, trimmed and halved crosswise
1 cup well-stirred canned unsweetened coconut milk
2 tablespoons finely chopped fresh cilantro


Cut beef against the grain into 1-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.

Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.

Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.

Cooks’ note:
• You may substitute fresh lemongrass for the bottled. Discard 1 or 2 outer leaves and trim root end; use lower 6 inches of stalk.


One Response to “Curried Beef and Sugar Snap Peas Over Rice Noodles”

  1. Brandy Says:

    The dish is just fine for company and I’m glad I was the guinea pig. I’m always willing when you are in the kitchen!

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