Lemongrass beef stew with noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 1 tbsp gingerchopped
- 2 garlic cloveschooped
- 3 stalks lemongrassouter leaves removed, finely chopped
- 2 tbsp corianderleaves, plus extra to serve
- 2 red chilliesthinly sliced (leave the seeds in if you like it spicy)
- 2 tbsp vegetable oil
- 250g stewing beefcut 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
- limewedges, to serve
Nutrition: per serving
- kcal502
- fat20g
- saturates5g
- carbs43g
- sugars4g
- fibre1g
- protein35g
- salt3.5g
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.
