Lemongrass beef stew with noodles

Lemongrass beef stew with noodles

  • Rating: 5 out of 5.40 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (Freeze stew only)
Nutrition: per serving
NutrientUnit
kcal502
fat20g
saturates5g
carbs43g
sugars4g
fibre1g
protein35g
salt3.5g
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Ingredients

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.

RECIPE TIPS
MAKE IT SPEEDY

To make lemongrass beef with noodles, quickly brown 250g lean sirloin steaks, sliced into strips, in 1 tbsp oil over a high heat, then remove from the pan. Make the gingery paste and fry in another tbsp oil as above, then add the soy, five-spice, sugar and stock. Simmer for 15 mins, then stir back in the beef and cook until done to your liking. Serve with noodles, as above.

Goes well with

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    Rating: 5 out of 5.40 ratings
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