Thai-Style Red Curry Beef Noodles

Ingredients

• 1 pound beef top sirloin steak boneless
• 1 medium bell pepper cut into 1/ strips
• 3 cups broccoli florets 
• 2 teaspoons ginger fresh minced
• 2 cloves garlic minced
• 14 ounces coconut milk light canned (this is the stuff, not coconut milk beverage!)
• 1 medium onion cut into 8 wedges
• 0.3 cup curry paste red (sold in the Asian section of most supermarkets)
• 8 servings roasted peanuts finely chopped for nut-free (omit )
• 1  serrano hot minced
• 1 box fiber-rich spaghetti (such as Dreamfields)
• 2 tablespoons vegetable oil divided

Equipment

• frying pan

Directions

1. Cook pasta according to package directions.
2. Drain; return to pan.Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with garlic; set aside.
3. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat.
4. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink.
5. Remove from skillet. Repeat with remaining beef and 1-1/2 teaspoons oil.
6. Remove from skillet.
7. Add remaining 1 tablespoon oil to skillet.
8. Add broccoli, bell pepper and onion. Cook and stir 1 minute.
9. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in ginger and chili pepper.
10. Add combined coconut milk and curry paste to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet; remove from heat.Toss beef mixture with pasta.
11. Garnish with peanuts, if desired.