Lemongrass beef stew with noodles

Lemongrass beef stew with noodles

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(35 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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6th Dec, 2012
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
20th Nov, 2012
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!
7th Nov, 2012
Slightly blander than we were expecting with the ingredients used
Frantic Flapjack
3rd Nov, 2012
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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