• 170g Sirloin Steak Sirloin Steak, grilled
• 130g rice noodles Rice Noodles, boiled
• 80g spinach Spinach, raw
• 80g bean sprouts Bean Sprouts
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the spinach and beansprouts, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.

4. 4

   Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.

5. 5

   Meanwhile, steam or stir-fry the spinach and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: rice noodles first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.

Tap ingredients and steps to tick them off as you cook.