Pioneer Woman Beef Curry with Sweet Potato Noodles

Pioneer Woman beef curry with sweet potato noodles is a quick dinner made with sirloin steak, cauliflower and red curry coconut sauce, ready in 30 minutes. Try this easy weeknight curry dinner for date night or cozy fall evenings, since it's gluten-free and comes together in one skillet.

Sear the beef for only 30 seconds on each side, working in two batches so the skillet stays hot. Crowd the pan or cook it longer and the thin slices turn gray and chewy once they simmer in the sauce.

Steaming the sweet potato noodles instead of boiling them keeps them tender but chewy, so they hold up under the creamy curry. Browning the cauliflower and onion before the coconut milk goes in also gives the sauce a roasted, deeper flavor than simmering them alone would.

Pioneer Woman Beef Curry with Sweet Potato Noodles

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Course: DinnerCuisine: American, ThaiDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

540

kcal

Thin strips of seared sirloin and tender cauliflower swim in a creamy red curry coconut sauce with wilted kale. Spooned over chewy steamed sweet potato noodles, every bite stays rich and a little spicy with a squeeze of lime.

Ingredients

• 1 lb. sweet potato noodles
  

• 3 tbsp. vegetable oil
  

• 1 lb. sirloin steak (3/4 inch thick), thinly sliced against the grain
  

• 3 tsp. kosher salt
  

• 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 c. chopped curly kale
  

• 1 tbsp. torn fresh basil
  

Directions

• Steam the noodles: Bring a few cups of water to a boil in a large pot with a steamer basket in place. Add the sweet potato noodles, cover and cook about 5 minutes until tender, then let them drain and dry out a little.
• Sear the beef: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat and season the sliced sirloin with 1 teaspoon salt and a few grinds of pepper. Cook half the beef in a single layer for 30 seconds per side, then move it to a rimmed baking sheet and repeat with the rest.
• Brown the vegetables: Heat the remaining 1 tablespoon oil in the skillet, then add the cauliflower, onion, 1 teaspoon salt and a few grinds of pepper. Cook undisturbed for 1 to 2 minutes until browned, then stir and keep cooking 2 to 3 minutes until the onion softens.
• Build the curry: Add the ginger and garlic and cook, stirring, for 1 minute until fragrant, then stir in the red curry paste. Pour in the coconut milk and lime juice, bring to a boil, then reduce to medium and cook 5 to 6 minutes until the cauliflower is tender.
• Finish and serve: Stir in the kale, basil and the remaining 1 teaspoon salt and cook for 1 minute until the kale wilts. Then fold in the beef and serve over the sweet potato noodles with lime wedges.

Tools for this recipe

• Sayfine stainless steel steamer basket, Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef for this curry?

Flank steak or skirt steak both work, as long as you slice them thinly against the grain. Thick or cubed pieces would need much longer cooking, which isn't how this quick sear works.

What can I use instead of sweet potato noodles?

Rice noodles or cooked jasmine rice both soak up the curry sauce well. Follow the package directions for either one, since the cooking times differ from the steamed sweet potato noodles.

How do I store and reheat leftovers?

Keep the curry and the noodles in separate airtight containers in the fridge, and eat them within 3 days. Reheat the curry gently on the stove, since high heat can make the beef tough.

Can I make the curry ahead of time?

You can make the sauce with the cauliflower a day ahead and keep it in the fridge. Cook the beef and kale fresh when you reheat it, so the meat stays tender and the greens stay bright.

How can I make it less spicy?

Use less red curry paste, starting with 1 or 2 tablespoons instead of 3. The coconut milk and the squeeze of lime also mellow the heat, so you can always taste and add more.