Categories: Meals

Ingredients

• 1 lb. sweet potato noodles
• 3 tbsp. vegetable oil
• 1 lb. sirloin steak, 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
• 13.5 oz. can coconut milk
• Juice of 1/2 lime, plus wedges for serving
• 3 cups chopped curly kale
• 1 tbsp. torn fresh basil

Directions

1. Bring a few cups of water to a boil in a large pot with a steamer basket in place. Add the sweet potato noodles to the steamer, cover and cook until tender, about 5 minutes. Remove the steamer basket to the sink and let the noodles drain and dry out a little.

2. Meanwhile, heat 2 tbsp. vegetable oil in a large skillet over medium-high heat. Season the beef with 1 tsp salt and black pepper. Add half of the beef to the skillet in a single layer and cook, undisturbed, until browned on the bottom, about 30 seconds. Flip the beef and cook just until the other side browns a bit, about 30 seconds. Transfer to a rimmed baking sheet and repeat with the remaining beef.

3. Heat the remaining 1 tbsp. oil in the skillet over medium-high heat. Add the cauliflower, onion, 1 tsp salt and black pepper. Cook, undisturbed, until browned, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the onion starts softening, 2 to 3 minutes.

4. Add the ginger and garlic to the skillet and cook, stirring, until fragrant, 1 minute. Stir in the curry paste, then stir in the coconut milk and lime juice. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the cauliflower is tender, 5 to 6 minutes.

5. Stir in the kale, basil and the remaining 1 tsp salt and cook, stirring, until the kale is wilted, 1 minute. Stir in the beef. Serve over the sweet potato noodles with lime wedges.

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