Lemongrass beef stew with noodles

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• Frantic Flapjack

  03 November 2012

  Frantic Flapjack rated and commented on this recipe

  

  Very easy to make. I put mine in the oven for the stated time instead of on the hob. Husband loved it!

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• Janet

  07 November 2012

  Janet rated and commented on this recipe

  

  Slightly blander than we were expecting with the ingredients used

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• yum yum yum

  20 November 2012

  yum yum yum commented on this recipe

  This was so easy and so delicious. The sauce was rich yet vibrant with the taste of chilli and lemongrass and the beef had sucked in all the beautiful flavours. I added red pepper and pak choi in the last 5 minutes to up the veg content and to bulk it out a bit. The pak choi was particularly good with it. Great recipe - it will soon be one of my staples!

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• mmgr divechick

  06 December 2012

  mmgr divechick commented on this recipe

  Unusually for me, I actually followed the recipeto a T, and immediately the spices were cooking in the oil, before the beef was even added my taste buds were looking forward to the meal. It was lovely, don't know how another person can say it was bland - you add 2 chillies, with or without seeds, so can make it as hot as you like really. The dish is so fragrant and delicious it doesn't need to be too hot - for me anyway. Just a shame it needs so long to cook!!! Might try the speedy version next, but I'm not sure the meat will be so tender......YUM YUM

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• Belkey

  10 January 2013

  Belkey rated and commented on this recipe

  

  This was delicious, but there was a lot of liquid, which was quite thin so I would probably flour my beef next time. I also used 600g of beef for 4 of us and it only just stretched, so I would recommend more than 250g for two people, as there are no veggies in it to bulk it out. I served stir fried vegetables on the side.

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• dei

  16 February 2013

  dei rated and commented on this recipe

  

  Lovely and Easy. I added onion to give it more flavor and also used 1kg of beef braising steak from the butcher. Served it with Thai Coconut curry, and squash and pineapple curry for a dinner party. Worked well. Also cooked it for a long time. Added beans 30mins before serving and spring onions. Just served with rice.

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• Badge

  08 March 2013

  Badge rated and commented on this recipe

  

  Made this last Night was very nice and my husband loved it . I added some potatoes and onions just to add a bit more to it and a dash of cream topped with crushed peanuts.

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• Cooking nana

  06 April 2013

  Cooking nana rated and commented on this recipe

  

  Cooked this yesterday and thought it was absolutely gorgeous. Will defiantly being cooking it again very soon.

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• Trabunch

  13 May 2013

  Trabunch rated and commented on this recipe

  

  I made this for a couple of friends and it went down a treat! They were surprised at how tender the beef was and I was asked to provide the recipe. A great meal to prepare in advance as well and reheat. Loved the flavour. Served it with the rice noodles and some pak choi that had been stir-fried in sesame oil, soy sauce and garlic. Lovely!

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• Elle

  14 June 2013

  Elle rated and commented on this recipe

  

  This was great. Will make it again soon.

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• Elle

  14 June 2013

  Elle commented on this recipe

  This was great. Will make it again soon.

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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 noodles
• lime wedges, to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 1 hr 45 mins

FREEZE stew only

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 noodles
• lime wedges, to serve

PER SERVING

502 kcalories, protein 35g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 1g, sugar 4g, salt 3.5 g

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