Description
A fragrant and comforting lemongrass beef stew served over wide rice noodles, infused with aromatic ginger, garlic, coriander, and a hint of five-spice. This slow-simmered dish is tender, flavorful, and perfect for a cozy meal.
Ingredients
Scale
Beef Stew
- 1 tbsp ginger, chopped
- 2 garlic cloves, chopped
- 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 2½ cm cubes
- 2 tbsp dark soy sauce
- 1 tsp five spice powder
- 1 tsp brown sugar
- 400ml beef stock
Noodles & Garnish
- 100g wide rice noodles
- Lime wedges, to serve
Instructions
- Make the aromatics paste: Place the ginger, garlic, lemongrass, 2 tablespoons coriander leaves, and 1 sliced red chilli in a food processor. Pulse until you achieve a smooth purée.
- Cook the paste: Heat 2 tablespoons vegetable oil in a pan over low heat. Add the aromatics purée and cook gently for 5 minutes, stirring occasionally to release the flavors without burning.
- Add the beef and spices: Stir in the cubed stewing beef, dark soy sauce, five spice powder, and brown sugar. Mix well to coat the beef evenly with the spices.
- Simmer the stew: Pour in the beef stock, cover the pan with a lid, and bring to a boil. Once boiling, reduce the heat to low and simmer gently for 1 hour and 15 minutes until the beef becomes tender.
- Reduce the sauce: Remove the lid and continue to cook uncovered for a further 15 minutes to thicken the stew and intensify the flavors.
- Prepare the noodles: Just before serving, cook the wide rice noodles according to the package instructions. Drain them well to prevent sogginess.
- Serve: Divide the noodles between two bowls and ladle the lemongrass beef stew over them. Garnish with the remaining sliced chilli and coriander leaves, and serve with lime wedges for squeezing over to add zesty brightness.
Notes
- For a quicker version, use thin strips of lean sirloin steak and brown quickly in a hot pan before making the aromatics paste. Then add the soy sauce, five spice, sugar, and stock, simmer for 15 minutes, stir the beef back in, and cook to your liking.
- Adjust the amount of chilli according to your spice preference by leaving in or removing the seeds.
- Use fresh lemongrass and coriander for the best aromatic flavor; dried herbs will not give the same vibrant taste.
- If unable to find five spice powder, a blend of ground star anise, cloves, cinnamon, Sichuan pepper, and fennel seed can be used.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: lemongrass beef stew, Asian beef stew, beef with noodles, lemongrass recipe, five spice beef, rice noodles, comforting stew
