Lemongrass beef stew with noodles
Get a taste of South East Asia with this iron-rich, fragrant stir-fry with chilli, ginger, lemongrass and coriander
Ingredient:
- 1 tbsp ginger, chopped
- 2 garlic cloves, chooped
- 3 stalks lemongrass, outer leaves removed, finely chopped
- 2 tbsp coriander leaves, plus extra to serve
- 2 red chillies, thinly sliced (leave the seeds in if you like it spicy)
- 2 tbsp vegetable oil
- 250g stewing beef, cut into 2.5cm cubes
- 2 tbsp dark soy sauce
- 1 tsp five spice powder
- 1 tsp brown sugar
- 400ml beef stock
- 100g wide rice noodle
- lime wedges, to serve
Recipe Direction :
Method
- STEP 1
Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.
- STEP 2
Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.