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Lemongrass beef stew with noodles

Lemongrass beef stew with noodles

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(15 ratings)

Prep: 15 mins Cook: 1 hr, 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

Nutrition and extra info

  • Freeze stew only

Nutrition: per serving

  • kcal502
  • fat20g
  • saturates5g
  • carbs43g
  • sugars4g
  • fibre1g
  • protein35g
  • salt3.5g
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Ingredients

  • 1 tbsp ginger, chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic clove, chooped
  • 3 stalks lemongrass, outer leaves removed, finely chopped
  • 2 tbsp coriander leaves, plus extra to serve
  • 2 red chilli, 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
  • 100g wide rice noodle
  • lime wedges, to serve

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

  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.

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Comments, questions and tips

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Comments (19)

eleveneighteen15's picture
5

Loved this recipe, definitely going to become a regular in our house! Served with pak Choi (and extra beef)!

saiz's picture
3.75

Very enjoyable. Beef was lovey and tender. Most definitely having this again.

safronthomas's picture

delicious. Agree it needs a few veg though to make it a meal if you don't have any sides. I put some cashews in at the end of cooking. Also had it with rice and it was lovely.

suzeintynemouth's picture
5

This tastes so much like food I have eaten in Vietnam. I don't eat red meat, so we use chicken breasts and it's delicious- plus doesn't take as long to cook. I do everything else as is. I don't add anything else, don't think it needs it. I always do it with rice though as it helps soak up the soupiness rather well. I love dishes like this.
I don't bother chopping everything, I just stick 2 lemongrass stalks, coriander, chilli, garlic and ginger in a little food processor. Add a bit of oil to the pan and pour the mix in, let the flavours come out a bit then put large chunks of chicken breast in, I always let that brown slightly before I add the wet ingredients. Spot on though!

naomibrown0758's picture

This is a lovely recipe.
It says to leave it to simmer for an hour but for me it was too watery. So I just left it on the boil for about 30 mins to thicken the liquid and the beef was lovely and tender so it was perfect.

kk67's picture
5

Made exactly to recipe. Added some steam veg. Absolutely delicious. Served withigh a S. African Colombard wine. ......perfect Saturday night meal.

BashyBoop's picture
3.75

This is really nice and so easy! I found that adding a little oil when making the puree made it easier to puree rather than just chop in my food processor.

I added a few cashews on top when i served up, which added a nice crunch.

rebeccakerry's picture

Really simple to make and very tasty. I'll definitely make this again.
We used 300g of beef for two people and I found the quantities fine. Mangetout would have added a nice crunch to the dish and bulked it out a little.

kimfairy's picture

Made this today and will definietly be making it again. Spice balance was perfect but I would add some veg towards the end of cooking next time. (Maybe sugar snap peas). I served it with egg noodles and stir fry veg but think rice would have been better to soak up the sauce.

millie_blue's picture

This dish was delicious..
My friend made this for me last month so I couldn't wait to try it out!however I used 450g of beef and doubled most quantities (this was for two of us) I wanted more juice so simply added more water.I loved this dish!!Better than a Saturday night take away any day!!
Next time I'll add some veg to it eg broccoli or peppers!!but it was fantastic

trabunch's picture
4

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!

lyndajoyce's picture
5

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

ehowcutt1980's picture
4

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.

jennerdei's picture
5

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.

eleanormayo's picture
4

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.

mmgrdivechick's picture

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

hannahcgreen's picture

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!

janegoodfood's picture
3

Slightly blander than we were expecting with the ingredients used

Frantic Flapjack's picture
4

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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Tips (1)

Hazey1984's picture

I floured my beef before adding to thicken up the sauce.

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