Description
A fragrant and hearty lemongrass beef stew served over wide rice noodles, enriched with a gingery lemongrass paste and subtle heat from red chillies. This stew simmers tender beef in a flavorful broth of soy, five-spice, and beef stock, finished with fresh coriander and lime for a vibrant finish.
Ingredients
Scale
Lemongrass Beef Stew
- 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 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
Noodles & Garnishes
- 100g wide rice noodles
- Lime wedges, to serve
Instructions
- Prepare the Lemongrass Paste: Place the chopped ginger, garlic, lemongrass, coriander, and one red chilli into a food processor. Pulse until they form a smooth purée.
- Cook the Paste: Heat the vegetable oil in a pan over low heat. Add the puréed paste and cook gently for 5 minutes, allowing the flavors to develop and the raw aromatics to soften.
- Add Beef and Seasonings: Stir in the stewing beef cubes, dark soy sauce, five-spice powder, brown sugar, and beef stock. Mix well to combine all ingredients.
- Simmer the Stew: Cover the pan with a lid and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer gently for 1 hour and 15 minutes, allowing the beef to become tender.
- Reduce and Tenderize: Remove the lid and continue cooking for an additional 15 minutes to reduce the sauce slightly and intensify the flavors.
- Prepare Noodles: Just before serving, cook the wide rice noodles according to the package instructions. Drain well.
- Assemble and Serve: Divide the cooked noodles between two bowls. Spoon the hot beef stew over the noodles. Garnish with the remaining sliced chilli and coriander leaves. Serve with lime wedges for squeezing over the dish to add freshness and brightness.
Notes
- For a quicker version, use lean sirloin steak sliced into strips, quickly browned, then added back to the simmered sauce for a shorter cooking time of about 15 minutes.
- Adjust chilli quantity according to your preferred heat level; leaving seeds in adds extra spiciness.
- Use fresh lime wedges to enhance the vibrant flavors and add a refreshing tang.
- If you cannot find five-spice powder, a mix of cinnamon, cloves, star anise, fennel, and pepper can substitute.
- Ensure to simmer the stew gently on low heat to achieve tender beef and rich flavor development.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Lemongrass beef stew, beef noodle stew, Asian beef recipe, five-spice beef, lemongrass recipe
