eCook Meal
Glassy Thai Beef Broth
with pak choi, noodles & cashew nuts
Warm up your night and delight the palate with this deliciously more-ish Thai broth. Glassy rice noodles, topped with a silky broth of pak choi and Free-range beef strips. Finished off with a scattering of toasted cashews and a spicy lime slaw for freshness.
Serving guide
Choose your portion size.
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, Lime zest to taste and 1 tsp of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 120ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 3-5 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned Beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 2-3 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of Lime juice and serve the spicy slaw on the side. Well done, Chef!
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, Lime zest to taste and 2 tsps of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 240ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 3-5 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned Beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 2-3 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of Lime juice and serve the spicy slaw on the side. Well done, Chef!
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, Lime zest to taste and 1 tbsp of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 360ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. You may need to do this in batches. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 5-7 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned Beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 3-4 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of Lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 30g
Shredded Cabbage & Julienne Carrot - 300g
Piquanté Peppers - 75g
Fresh Coriander - 12g
Limes - 2
Vegetable Stock - 15ml
Pak Choi - 300g
Beef Schnitzel (without crumb) - 450g
Thai Red Curry Paste - 45ml
Almond Milk - 375ml
Flat Rice Noodles - 150g
Coconut Yoghurt - 170ml
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, Lime zest to taste and 2 tbsps of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 480ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. You may need to do this in batches. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 5-7 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned Beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 3-4 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of Lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 40g
Shredded Cabbage & Julienne Carrot - 400g
Piquanté Peppers - 100g
Fresh Coriander - 15g
Limes - 2
Vegetable Stock - 20ml
Pak Choi - 400g
Beef Schnitzel (without crumb) - 600g
Thai Red Curry Paste - 60ml
Almond Milk - 500ml
Flat Rice Noodles - 200g
Coconut Yoghurt - 250g
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glassy Thai Beef Broth?
The preparation time for Glassy Thai Beef Broth with pak choi, noodles & cashew nuts is between 15 and 30 minutes.
What is the total time required to make Glassy Thai Beef Broth with pak choi, noodles & cashew nuts?
The total time required to make Glassy Thai Beef Broth with pak choi, noodles & cashew nuts is between 20 and 35 minutes.
How many servings does Glassy Thai Beef Broth provide?
4 servings
What are the main ingredients in Glassy Thai Beef Broth?
Almond Milk, Beef, Beef Schnitzel (without crumb), Cashew Nut, Coconut Yoghurt, Flat Rice Noodles, Fresh Coriander, Lime, Pak Choi, Piquanté Peppers, Shredded Cabbage & Julienne Carrot, Thai Red Curry Paste, Vegetable Stock
What is the nutritional information of Glassy Thai Beef Broth?
Calories: 619, Carbs: 70 grams, Fat: grams, Protein: 45.3 grams, Sugar: 17 grams, Salt: 1275 grams
How do I prepare Glassy Thai Beef Broth?
WHILE THE BROTH IS SIMMERING...: Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside. THAI TIME!: Dilute the stock with 240ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 3-5 minutes. OH BROTH-ER!: Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef! GO NUTS: Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 2 tsps of oil. Toss to combine, season generously, and add a squeeze of lime juice. ALL TOGETHER NOW!: Slice the browned beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 2-3 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
What should be prepared from my kitchen to make Glassy Thai Beef Broth?
Almond Milk, Beef, Beef Schnitzel (without crumb), Cashew Nut, Coconut Yoghurt, Flat Rice Noodles, Fresh Coriander, Lime, Pak Choi, Piquanté Peppers, Shredded Cabbage & Julienne Carrot, Thai Red Curry Paste, Vegetable Stock
How many calories does Glassy Thai Beef Broth have?
619 calories
How much fat content does Glassy Thai Beef Broth have?
grams