Lemongrass Beef Stew with Noodles
Lemongrass-perfumed beef stew over rice noodles — fragrant, deep, slurpable.
- Total
- 35 min
- Serves
- 4
A Vietnamese-Thai-leaning beef stew with aromatic backbone: beef simmered with lemongrass, ginger, garlic, five-spice and chilli until tender, the broth deepened with soy and brown sugar, then ladled over rice noodles. Lemongrass perfumes every spoonful. It's a fragrant, slurpable bowl that bridges stew and noodle soup.
Ingredients
- 1 tablespoon chopped Ginger
- 2 chopped Garlic Clove
- 3 Lemongrass Stalks
- 2 tblsp Coriander Leaves
- 2 sliced Red Chilli
- 2 tblsp Vegetable Oil
- 250g Beef
- 2 tblsp Soy Sauce
- 1 tsp Five Spice Powder
- 1 tsp Brown Sugar
- 400ml Beef Stock
- 100g Rice Noodles
- To serve Lime
Instructions
- Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until pureed.
- Heat the oil in a pan over a low heat. Add the puree 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.
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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