Lunch: Curried Beef and and Sugar Snap Peas Over Rice Noodles

Active time: 25 min Start to finish: 30 minPeas, noodles, beef—everything you need for dinner in one dish.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Curried Beef and and Sugar Snap Peas Over Rice Noodles

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

Cut beef against the grain into ‿-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.

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