Lemongrass beef stew with noodles

Lemongrass beef stew with noodles

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(39 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins


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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  • 1 tbsp ginger, chopped



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

  • 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 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



    The same shape, but smaller than…


  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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thomasbw's picture
29th Feb, 2020
Sublime. Added some shredded kale for the last 15 for some Veg too which worked well.
dave6376's picture
23rd Jan, 2018
I've cooked this maybe a dozen times now and it's always a success. 250g of meat isn't a lot and I usually use 300-350g for two. As somebody else suggests, adding a teaspoonful of oil to the lemongrass mix helps produce a good puree. I always boil down the liquid a bit at the end and add a teaspoon of cornflour dissolved in a tablespoon of water which gives a nice rich, glossy sauce. I whizz the second chilli in the food processor along with some unsalted cashews and a couple of chopped spring onions and mix the result with some chopped coriander leaves before scattering over the finished dish. Delicious!
3rd Oct, 2017
Great recipe! I made a gluten free version by substituting the soy sauce with tamari and using a gf stock. I served it with jasmine rice and mangetout.
AbiLewis96's picture
19th May, 2017
was lovely I decided to make a papaya salad to go on the side, for mixing the puree I added little bit of lime juice left over from the lime made with the salad just was easier to mix together.
8th May, 2016
Loved this recipe, definitely going to become a regular in our house! Served with pak Choi (and extra beef)!
Saize's picture
15th Nov, 2015
Very enjoyable. Beef was lovey and tender. Most definitely having this again.
safronthomas's picture
1st Aug, 2015
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.
28th Jun, 2015
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
21st Mar, 2015
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.
19th Feb, 2017
I mix a tablespoon of corn flour with some water to thicken the sauce. It gives a lovely glossy look to the sauce!


26th Dec, 2019
Would like to scale up to serve six but I’m never sure about spices and liquids. Should I just multiply all ingredients by three? Thanks!
lulu_grimes's picture
30th Dec, 2019
Hello, Thank you for your question. Yes multiply the ingredients by 3 as it's only for 2 to start with.
2nd Dec, 2015
I floured my beef before adding to thicken up the sauce.
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