Steak + noodles w/ Thai green curry-ish sauce

This recipe is one of my frequent 'something from nothing' dinners - when it looks like there's nothing in the fridge, cupboards, house that will make a good dinner for two ... and then, always, there IS.

I was looking at one steak, some slightly-past-their-best vegetables and wondering what to make when I saw there was also just one layer left of the dried rice noodles - like they were signalling to me to use them as well.

So I did.

I wouldn't naturally put beef with Thai green curry flavours, which are much more usually combined with seafood or chicken .... so I was thinking what to do with red curry, but I wanted something with lime and I was just drawn to the green curry paste, so that's what I did.

And a quick word on using a paste ... IT'S FINE!

When I lived in Thailand everyone went to the market in the morning to get meat and fish and vegetables and also to stop at the curry paste stalls to buy curry paste - you add your own touches to it when you use it, but you don't have to make your own. 

I like the one in my photo of the ingredients which I buy from the local Thai supermarket but my nearest Sainsbury's now stocks it too, so it might be in your supermarket - if you don't already have a favourite curry paste - and if not, it'll be available online. They last for EVER (pretty much) in the fridge so well worth getting.

Usually I add the sauce-flavour-ingredients straight into the pan when I cook, but recently have been experimenting with combining them first - in dishes that this feels right to do of course - as with this sea bass recipe - so decided to play with that again for this.

It was quick and easy and really good .... do try!

For two people, you'll need:

1 layer of dried rice noodles, prepared according to pack instructions

1 steak - I like rump best but sirloin would work too

A few dashes of light soy sauce

1 heaped teaspoon of good Thai green curry paste *

1 generous tablespoon light soy sauce *

1 generous tablespoon fish sauce *

the juice of one good juicy lime *

1/2 teaspoon sugar *

(NOTE: if i'd had any toasted sesame oil I'd have added 1/2 a teaspoon of that too) *

some vegetables, sliced ready to stir fry - anything you like really - I had red and yellow peppers, broccoli and spring onions

Rachel Redlaw green curry steak noodles
Rachel Redlaw green curry steak and noodles

Start with the noodles and prepare according to pack instructions - I usually throw them into a pan of boiling water, remove from heat and let sit for five minutes then drain and run under cold water to stop them cooking further and becoming gloopy and sticky.

And sprinkle a couple of dashes of light soy sauce over your steak so it's got a kind of marinade while you prepare the rest of the ingredients.

So the noodles are already done and the steak ready to cook.

Now just chop the vegetables and we want them in quite small pieces so they'll cook quickly, and also mix also the sauce ingredients (marked in the list above with an '*') in a bowl so it's ready to add.

Cook the steak to your liking - I use a very hot griddle and like mine medium rare which is usually 3-4 minutes on one side and another 2-3 on the other then rest for a minute.

Rachel Redlaw green curry steak noodles
Rachel Redlaw green curry steak and noodles

While the steak rests, put a non-stick frying pan over a medium heat and add a tablespoon of cooking oil (not olive oil as it cooks at too low a temperature - vegetable or sunflower is good - my favourites are rapeseed or grapeseed).

When hot, add the vegetables and fry for around three minutes, stirring all the time, and adding a splash of water if it looks like it's sticking.

Then add the noodles and the sauce and mix it all together and stir fry for a minute or two more until it's all cooked and hot and the noodles and beautiful and not stuck together - and do add a splash more water if needed.

Remove from the heat, pour into a serving dish or individual bowls and top with slices of the steak.

Rachel Redlaw green curry steak and noodles
Rachel Redlaw green curry steak and noodles

You'll understand, this being a 'something from nothing' dinner that I didn't have a lot of fresh herbs to hand - but if I had I might have added some chopped fresh coriander and/or mint to garnish.

Oh, but I did garnish with some toasted flaked almonds - literally just seconds in a dry pan gets them toasty and delicious, well, I wanted SOME kind of garnish, final flourish!


'Weeping tiger' steak

The ONLY hard part about this lovely easy dish is finding fresh green peppercorns - I get them from my local Thai supermarket but I haven't seen them in the usual supermarkets.

This is a shame and a reason I haven't posted this recipe before because I really try to ensure you don't need any specialist ingredients to make my recipes.

This one, I'm afraid you do ... HOWEVER, they do seem to be pretty much readily available to buy online (at least here in the UK).

Although, to be honest, if you can't get them - then just make it without them! Yes it's going to have a bit of a different flavour, but I've made it a few times and it's still a good dish in its own right.

I made this just with one steak, for myself, for lunch.

I've made it before though using an incredible piece of beef fillet for a friend's party - with pro-rata'd up marinade of course.

Don't worry too much about the exact quantities of ingredients - to be honest it all tastes good!

But what I did today, for my lunch was to take (in addition to a steak - your choice of cut and size):

1 clove garlic, squashed with the flat of a knife

Some of the stalks chopped off near the bottom of a bunch of coriander, plus a few coriander leaves (plus another handful to garnish before serving)

A couple of sprigs - maybe 2 teaspoons-worth - of fresh green peppercorns

2 teaspoons fish sauce

2 teaspoons light soy sauce

1 teaspoon sugar

Oh, and I made a sauce to spoon over the cooked steak too and THAT was simply made with:

The juice of one lime

1 teaspoon sugar (or 1/2 teaspoon sugar + 1 teaspoon sweet chilli sauce)

1 teaspoon fish sauce

1/2 teaspoon dried chilli flakes

So first, put the garlic clove plus the chopped coriander stalks and a few leaves into a mortar and pound to a sort of paste/gloop with the pestle.

Stir in the peppercorns, fish sauce and soy sauce and then keep stirring in the sugar so it dissolves.

Rub the mixture over the steak and leave to marinade for half an hour or so.

Rachel Redlaw weeping tiger steak
Rachel Redlaw weeping tiger steak
Rachel Redlaw weeping tiger steak
Rachel Redlaw weeping tiger steak

Make the sauce by combining the lime juice, sugar, fish sauce and chilli flakes and stir to dissolve the sugar. If I'd had some sweet chilli sauce (must make some!) I'd have added a teaspoon of that too but only used 1/2 teaspoon of sugar.

Rachel Redlaw weeping tiger steak

If you're going to have it with rice, make the rice now so it's ready to go.

I wanted a lighter lunch so just prepped some vegetables which I quickly stir-fried after the steak and cooked and while it was resting.

When the steak's finished marinating cook it to your liking on a grill or griddle then rest it for a few minutes. I scooped up all the green peppercorns that had fallen down into the dips in the griddle and added to the steak (of course!).

Slice and serve with rice or vegetables and spoon over some of the sauce.

Sprinkle some coriander leaves over it all to garnish.

Rachel Redlaw weeping tiger steak
Rachel Redlaw weeping tiger steak


Steak, mango and avocado salad

This recipe first appeared in The Guardian newspaper in February 2010 and it's from Hugh Fearnley-Whittingstall.

One of my sisters saw it and tore it out - we made it and it was delicious.

Several years later when I was with her, I remembered it, and took a photo of the page - and a few times I've made it, zooming in on the photo to enlarge it enough to see the detail of the recipe.

Seven years later, thought it was about time I just shared it, so I'll have it right here whenever I need it.

Oh! And - of course - so that you can have it too.

This is simple and elegant and delicious and full of flavour. Easy enough for a normal supper, and lovely enough for a dinner party, or lunch - we had it today for Sunday lunch and it was perfect.

I've changed the recipe just a little, so this is my version I'm giving you.

The mango, avocado, steak and spicy dressing isn't a combination I'd have thought of - but it works supremely well.

So for two people, this is how you do it!

Rachel Redlaw steak avocado mango salad

The marinade: 1 clove of garlic, peeled and finely minced; 1 tablespoon oyster sauce; 1 tablespoon dry sherry (optional - I didn't have any); 1 teaspoon soy sauce; 1/2 teaspoon sugar; some grated fresh ginger; a little black pepper.





Rachel Redlaw steak mango avocado salad

1-2 steaks depending on their size and your hunger.  Rump or sirloin will work best.

Rub in the marinade and leave to marinate for 30-60 minutes.





Rachel Redlaw steak mango avocado salad

Make the dressing: 1 tablespoon fish sauce; 1.5 teaspoons toasted sesame oil; juice of 1/2-1 limes; 1.5 teaspoons light soy sauce; 1/2 teaspoon sugar; 1/2-1 birds eye red chilli, finally chopped; 1 very small or half a clove of garlic, finely minced.




When the steak's almost done marinating, prepare the rest of the salad: peel and slice half a mango (or as much as you like); same with a ripe avocado (I used half a large avocado). Put rocket on plates with the mango and avocado arranged on top.

Rachel Redlaw steak avocado mango salad
Rachel Redlaw steak avocado mango salad
Rachel Redlaw steak mango avocado salad

Heat a griddle pan until very hot, add the steak and sear for 2-4 minutes each side - depending on thickness of the steak - you want it lovely and browned on the outside and pink in the middle.

Leave the steak to rest on a board or plate for 3-4 minutes before slicing thinly.

Rachel Redlaw steak mango avocado salad

Add the steak to the plates of salad, drizzle over the dressing, scatter over some coriander leaves and serve immediately.






SUCH a great dish. Hope you love it too!