Steak with Yellow Curry & Pak Choi
with coconut milk, spinach & eggsCalories
:
668 kcalProtein
:
50.4g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Selderij
- Ei
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
This recipe provides 270gram of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
2 piece
Egg
(Contains: Ei)
½ piece
Red onion
½ piece
Pak choi
½ sachet(s)
Yellow curry spices
½ sachet(s)
Mexican-style spices
100 g
Spinach
90 milliliters
Coconut milk
0.1 piece
Lime
1 piece
Garlic
Not included in your delivery
1 tablespoon
Olive oil
⅓ piece
Low sodium beef stock cube
50 milliliters
Water
1 tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2793 kJ
Calories668 kcal
Fat45.4 g
Saturated Fat20.3 g
Carbohydrate14 g
Sugar7.4 g
Dietary Fiber6 g
Protein50.4 g
Salt4 g
Potassium842.5 mg
Calcium169.9 mg
Iron2.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Wok or sautépan
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Take the steak out of the fridge to allow it to come up to room temperature.
- Boil plenty of water in a pot or saucepan for the eggs and cook the eggs for 6 - 8 minutes. Drain and rinse under cold water.
- Chop the onion into half rings.
- Discard the base of the pak choi and finely chop both the leaves and the stems, keeping them separate.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium heat, then fry the onion for 2 - 3 minutes. Add the stem of the pak choi, yellow curry spices, Mexican herbs and stock cube, then fry for 1 minute while stirring.
- Add the water (see pantry for amount) and bring to a boil over low heat. Gradually add the pak choi greens and spinach, tearing them directly into the pan.
- Add the coconut milk and allow to simmer on low heat until serving.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 8 - 10 minutes per side (see Tip). Remove from the pan, season with pepper and allow to rest under aluminium foil.
- Cut the lime into wedges and squeeze one wedge per person into the curry.
- Grate the garlic into the curry and add the soy sauce. Season with pepper and some more soy sauce preferred.
Tip: if preferred, fry for 1 - 3 minutes per side for a rare steak or 3 - 5 minutes per side for medium.
4
- Peel the shells off the eggs and cut them in half.
- Serve the curry onto deep plates. Slice the beef and place it in the middle of the plate.
- Add the eggs and drizzle over a little bit of soy sauce.
- Garnish with a lime wedge.
