Lemongrass beef stew with noodles

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

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

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.