Lemongrass Beef Stew with Noodles
A fragrant and warming beef stew infused with lemongrass, ginger, and five-spice, served over silky rice noodles. Finished with fresh chilli, coriander, and a squeeze of lime for a bright, bold finish.
Ingredients
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Beefβ 250 g π₯© 1 pcs
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Vegetable Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Rice Noodlesβ 100 g π§ 90.9 ml π₯ 6β tbsp
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Beef Stockβ 400 g π§ 400 ml π₯ 1β cup
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Lemongrass Stalksβ 90 g π§ 90 ml π₯ 6β tbsp
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Red Chilliβ 90 g πΆοΈ 2 pcs
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Gingerβ 7.4 g ΒΎ pcs
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Limeβ 60 g π 0.857 pcs
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Soy Sauceβ 30 g π§ 25 ml π₯ 1β tbsp
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Brown Sugarβ 4.3 g π§ 4.9 ml π₯ 1 tsp
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Garlic Cloveβ 10 g π§ 2 pcs
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Coriander Leavesβ 50 g 2 pcs
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Five Spice Powderβ 2.5 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
1153 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the ginger, garlic, lemongrass, coriander leaves, and 1 sliced red chilli in a food processor and pulse until purΓ©ed. Heat 2 tablespoons of vegetable oil in a pan over a low heat, add the purΓ©e, and cook for 5 minutes, stirring occasionally.
- Stir in the beef, 2 tablespoons of soy sauce, 1 teaspoon of five-spice powder, 1 teaspoon of brown sugar, and 400 ml of beef stock. Cover with a lid and bring to the boil, then reduce the heat and simmer for 1 hour 15 minutes. Remove the lid and continue cooking for a further 15 minutes until the beef is tender and the sauce has reduced slightly.
- Just before serving, cook 100 g of rice noodles according to the packet instructions, then drain well. Divide the noodles between 2 bowls and spoon the beef stew over the top. Finish with the remaining sliced chilli and fresh coriander leaves, and serve with lime wedges for squeezing over.
Source:
TheMealDB
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