Lemongrass beef stew with noodles

A bowl of food on a plate Noodle Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:1 hr and 45 mins
  • Easy
  • Serves 2

Get a taste of South East Asia with this iron-rich, fragrant stir-fry with chilli, ginger, lemongrass and coriander

Nutrient Unit
kcal 502
fat 20g
saturates 5g
carbs 43g
sugars 4g
fibre 1g
protein 35g
salt 3.5g

Ingredients

  • 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
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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
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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.

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