Curry Beef Noodles

• 1 lb broccoli
• 10 ounces rice noodles
• 1 1/2 cups tomatoes, canned with juice
• 1 Spanish onion, thinly sliced
• 3 tablespoons indian curry paste (or madras curry)
• 1 tablespoon vegetable oil, plus
• 2 teaspoons vegetable oil
• 12 ounces flank steaks, thinly sliced
• salt, to taste
• black pepper, to taste

1. cut broccoli into small florets, peel and slice stems.
2. in large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. remove with slotted spoon and chill under cold running water, drain and set aside.
3. in same pot boil noodles until tender, about 5 minutes, drain and rinse with cold water. drain again and set aside.
4. in wok or large skillet, heat 1 tablespoon oil over med-high heat. stir fry onion until golden, about 8 minutes. remove from pan with slotted spoon, set aside.
5. add 2 teaspoons oil to pan, add curry paste, salt and black pepper, fry until fragrant. add steak and stir fry until rare, 1 to 2 minutes.
6. add tomatoes with juices, onion and 1/4 cup water, boil for 1 minute.
7. add noodles and broccoli, stir fry until heated through, about 3 minutes.

broccoli, rice noodles, tomatoes, onion, indian curry, vegetable oil, vegetable oil, flank, salt, black pepper

Taken from www.food.com/recipe/curry-beef-noodles-384112 (may not work)