A one pot curry made from tender beef strips cooked with veggies and rice noodles in a delicious homemade yellow curry sauce. Another amazing one pot dinner the whole family can enjoy.
A quick and flavour-packed dinner, this One Pot Beef Curry with Noodles is ideal for busy weeknights. Tender beef, colourful vegetables and rice noodles are simmered in a creamy coconut curry sauce for an easy meal the whole family will enjoy. Finished with crunchy peanuts, fresh coriander and a squeeze of lime, this dish is full of comforting flavour with minimal effort. For something same same but different, check out our Chicken Satay Yellow Curry.
Ingredient notes:
- Beef Strips: Using beef strips is an excellent time saver. They cook quickly and and remain tender. You could also use beef steaks cut into strips.
- Yellow Curry Paste: This is my favourite curry paste to use for family friendly meals. It's not too spicy which means kids can handle it, but is flavoursome enough for adults to enjoy too.
- Rice Stick Noodles : The noodles soften and cook in the sauce meaning this truly is a one pot recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat the oil in a large non-stick frying pan over a medium-high heat. Add the beef and stir-fry until just browned on all sides, then remove from the pan and set aside. Add the frozen vegetables to the pan and cook, stirring, until they start to colour. This should take about 5 minutes. Cover with a lid if you have one to help them steam at the same time.
Push the vegetables to the side of the pan, add the yellow curry paste and cook for 1 minute until fragrant. Pour in the coconut milk or cream and stir to combine, then add the soy sauce, fish sauce and sugar.
Add the rice noodles and boiling water, stirring gently to submerge the noodles. Simmer for about 8 minutes, stirring occasionally, until the noodles are tender. Return the beef and any juices to the pan and stir everything together until heated through.
Divide between four bowls and scatter over the peanuts and coriander. Serve with lime wedges on the side.
Recipe FAQs:
This recipe uses yellow curry paste which is considered mild and family-friendly. Having said that, some brands can be spicier than others. Alter to taste for you and your family.
Absolutely. These stick rice noodles are great for soaking up the sauce but you can absolutely swap them for vermicelli or udon noodles if you prefer. Cooking times may vary so be sure to keep checking the noodles for doneness.
Yes! Fresh sliced capsicum, broccoli, carrot, snow peas or bok choy all work well. Use about 4 cups of chopped vegetables in total.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb the sauce as they sit, so add a splash of water or coconut milk when reheating to loosen the sauce. Reheat in the microwave or in a frying pan over medium heat until hot throughout.
Top tips:
- Swap the beef for chicken, pork, prawns or tofu if preferred.
- For extra heat, add a pinch of chilli flakes or a drizzle of sriracha before serving.
- Coconut cream will give a richer, thicker sauce while coconut milk creates a lighter finish. Both work well.
Related Recipes:
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One Pot Beef Curry with Noodles
A one pot curry made from tender beef strips cooked with veggies and rice noodles in a delicious homemade yellow curry sauce.
Ingredients
- 1 tsp oil
- 400 g beef stir fry strips
- 400 g frozen stir fry vegetables
- 2 Tbsp yellow curry paste
- 400 ml can coconut milk or coconut cream
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 tsp white sugar, or brown sugar
- 100 g dried rice stick noodles
- 1 cup boiling water
To serve
- ¼ cup roasted peanuts, chopped
- Fresh coriander, optional
- Lime wedges
Instructions
- Heat the oil in a large non-stick frying pan over a medium-high heat. Add the beef and stir-fry until just browned on all sides, then remove from the pan and set aside.
- Add the frozen vegetables to the pan and cook, stirring, until they start to colour. This should take about 5 minutes. Cover with a lid if you have one to help them steam at the same time.
- Push the vegetables to the side of the pan, add the yellow curry paste and cook for 1 minute until fragrant. Pour in the coconut milk or cream and stir to combine, then add the soy sauce, fish sauce and sugar.
- Add the rice noodles and boiling water, stirring gently to submerge the noodles. Simmer for about 8 minutes, stirring occasionally, until the noodles are tender.
- Return the beef and any juices to the pan and stir everything together until heated through.
- Divide between four bowls and scatter over the peanuts and coriander. Serve with lime wedges on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 20gCholesterol: 38mgSodium: 1792mgCarbohydrates: 29gFiber: 6gSugar: 10gProtein: 21g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Cath says
I absolutely love your recipes but this one was way to salty maybe less soy or fish sauce would work better
I actually did think at the time that’s alot of soy and fish sauce plus the curry paste but I didn’t reduce it , but for all the salty lovers this is perfect !
VJ cooks says
You can use salt reduced soy sauce if you prefer 🙂