Wednesday, February 22, 2017

Sibling Dinner: Coconut Beef Noodle 'Stewp'

For last night's sibling dinner I made a curry coconut beef noodle "stewp."
Not quite a stew, not quite a soup. 

Before preparing the broth, mix the meat in the following marinade and allow it to sit for at least half an hour.

Beef with Marinade: 
- 3 lbs. stew meat
- 2 tbsp. cilantro
- Lime juice (1 lime)
- 1 tbsp. chopped garlic
- 1 tbsp. lemongrass paste 
- Generous amount of salt

Mix thoroughly and reserve on the side at room temperature while you prepare the broth.
Don't skimp on the salt during this step-
the salt helps to tenderize the beef.

Because I was pretty generous with the salt during this step, I didn't add any additional salt to the broth. So be sure to use your discretion when seasoning later.

- Equal parts bone broth and coconut milk. 
(In my case that was 32 oz. of each)
- 2 cups of diced onions 
- 2 cups julienned carrots/spiralized carrots [you can use the carrot noodles that they sell in Whole Foods as an alternative]
- 3 tbsp. curry powder 
- 2 tsp. cilantro
- 2 tsp. ground ginger
- 1/2 tsp. soy sauce
- 3 drops fish sauce
- 2 tsp. safflower oil 

At the very last moment you will need:
- Thin rice noodles 

Caramelize the onions in the oil before adding the rest of the ingredients. Add the rest of the broth's ingredients.

Allow the broth to come to a simmer while you sear the beef in a separate pan.
Add the meat to the broth. 

Cook at a simmer over medium-low heat for one hour. 

Right before serving add the rice noodles (they only need about 3 minutes to cook). 

I served the "stewp" with several garnishes so the boys could customize each bowl according to their  taste. 

Bean sprouts 
Napa cabbage with soy sauce and eggs
Avocado slices