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Ingredients
US|METRIC
4 SERVINGS
- broth
- chili sauce (Tangy)
- 2 tsp. vegetable oil
- 1 sweet onion (large, thinly sliced)
- 2 containers beef stock (32 ounces each Kitchen Basics® Original, 8 cups)
- 1/4 cup Thai Kitchen Red Curry Paste
- 2 Tbsp. reduced sodium soy sauce
- 1 Tbsp. light brown sugar (packed)
- 1 Tbsp. McCormick Garlic Powder
- 1 tsp. ginger (McCormick®, Ground)
- 2 Tbsp. lime juice
- 1/2 cup chili sauce (Thai Kitchen® Sweet Red)
- 3 Tbsp. lime juice
- 1 lb. flank steak (very thinly sliced)
- lo mein noodles (Simply Asia Chinese Style, cooked)
- mushrooms (Assorted, sliced)
- baby bok choy (coarsely chopped)
- bean sprouts
- red bell pepper (sliced)
- chinese noodles (Crunchy)
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Directions
- For the Broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
- Meanwhile, for the Tangy Chili Sauce, mix all ingredients in small bowl. Cover and refrigerate until ready to serve.
- Place sliced steak on a plate. Place garnishes in bowls.
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