Dinner

Lemongrass Beef Stew with Noodles Recipe

ByJake Silas November 27, 2025November 27, 2025

Introduction

This lemongrass beef stew with noodles is a fragrant and comforting dish perfect for cozy dinners. Tender beef is simmered in a flavorful broth infused with lemongrass, ginger, and spices, then served over wide rice noodles for a satisfying meal.

The image shows a white bowl filled with wide, flat white noodles at the bottom, topped with chunks of dark brown, saucy beef pieces. Bright green cilantro leaves and thin slices of red chili are scattered over the beef, adding touches of fresh green and red. The bowl sits on a wooden board with a white cloth napkin beneath, and two metal forks rest in front of the bowl on the napkin. The background is a white marbled surface with a blurred white bowl and lime wedges visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp ginger, chopped
2 garlic cloves, chopped
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 noodles
Lime wedges, to serve

Instructions

Step 1: Put the ginger, garlic, lemongrass, 2 tbsp coriander, and 1 sliced chilli in a food processor and pulse until puréed.
Step 2: Heat the vegetable oil in a pan over low heat. Add the purée and cook gently for 5 minutes, stirring occasionally.
Step 3: Stir in the beef cubes, dark soy sauce, five spice powder, brown sugar, and beef stock. Cover with a lid and bring to the boil.
Step 4: Reduce the heat and simmer gently for 1 hour and 15 minutes until the beef is tender.
Step 5: Remove the lid and continue cooking for another 15 minutes to thicken the stew slightly.
Step 6: Meanwhile, prepare the rice noodles according to the package instructions. Drain well.
Step 7: Divide the noodles between two bowls, spoon the beef stew over them, and sprinkle with the remaining sliced chilli and coriander leaves.
Step 8: Serve immediately with lime wedges for squeezing over.

Tips & Variations

For a quicker version, brown 250g lean sirloin steak strips in 1 tbsp oil over high heat, remove, then cook the ginger and lemongrass paste in another tbsp oil. Add the soy, five-spice, sugar, and stock, simmer for 15 minutes, then return beef to the pan and cook until done. Serve with noodles as above.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Noodles are best cooked fresh but can be stored separately in the fridge for up to 1 day and reheated briefly before serving.

How to Serve

The image shows a white bowl filled with wide, flat white noodles as the bottom layer. On top of the noodles, there are chunks of brown, cooked beef that look tender and juicy, covered lightly with some sauce. Small slices of bright red chili peppers and fresh green cilantro leaves are scattered over the beef, adding color contrast and freshness. The bowl is placed on a white marbled surface with a light-colored cloth underneath, edged with a simple stitched pattern. Two silver forks with white handles rest beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beef for this stew?

Yes, stewing beef or chuck is ideal for slow cooking as it becomes tender and flavorful. You can also use sirloin for a faster version, but it cooks better with less simmering time.

How spicy is this dish?

The heat level depends on the amount and type of chillies used. Leaving the seeds in will add more spice, while removing them will keep it milder. You can adjust according to your preference.