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$2.80 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 87% 
Curry Beef Over Rice Noodles might be just the main course you are searching for. This recipe serves 2 and costs $2.74 per serving. One serving contains 652 calories, 61g of protein, and 20g of fat. 1 person were impressed by this recipe. It is a good option if you're following a dairy free diet. Head to the store and pick up onions, natural roasted peanuts, sambal oelek, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is awesome. Try Burmese Beef Curry with Vermicelli Rice Noodles, Crockpot Beef Curry with Noodles, and Thai-Style Red Curry Beef Noodles for similar recipes.
Gewurztraminer, Chenin Blanc, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Domaines Schlumberger Les Princes Abbes Gewurztraminer. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 24 dollars per bottle.
The robe is golden yellow with green reflections of good intensity. The disk is bright, limpid and transparent. The wine shows youth. The nose is marked, pleasant and intense. Sophisticated, we perceive a dominant of candied and overripe scents marked by exoticism : grapefruit, passion fruit, papaya, spices and ginger. The airing enhances these scents and reveals mango as well as a slight floral hint of peony. The nose reflects the perfect state of health of the grapes as well as a beautiful ripening. Its refined expression is a great pleasure without heaviness. Excellent varietal definition !The onset in the mouth is moderately ample and mellow. The alcohol support is full-bodied. The wine evolves on a medium with a frank liveliness, marked by a sparking note. The range of aromas is the same as the nose, still dominated by citrus fruits and exoticism : grapefruit, litchi, mango, papaya, passion fruit, spices, candied ginger and peony. We perceive a hint of firm and savory bitterness. The finish has a good length, 7-8 caudalies, a frank liveliness and a persistent bitterness. Very nice and tasty balance. The class of the vintage tempers the extent of the grape variety. Marked by a sophisticated and subtle aromatic palette, this profile is remarkable.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
You can reduce your sodium intake by choosing lower-sodium soy sauce.
If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!
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