Stir-fry recipe for 2 people, takes only 45 mins; recipe has ginger, garlic clove, lemongrass, coriander, red chilli, vegetable oil, stewing beef, dark soy sauce, five spice powder, brown sugar, beef stock, rice noodle and lime.
Lemongrass beef stew with noodles
Course: Stir-fry
Servings
2
servings
Prep time
15 mins
Ingredients
- Ginger: 1 tbsp ginger, chopped
- Garlic Clove: 2 garlic cloves, chooped
- Lemongrass: 3 stalks lemongrass, outer leaves removed, finely chopped
- Coriander: 2 tbsp coriander leaves, plus extra to serve
- Red Chilli: 2 red chillies, thinly sliced (leave the seeds in if you like it spicy)
- Vegetable Oil: 2 tbsp vegetable oil
- Stewing Beef: 250g stewing beef, cut into 2 1/2 cm cubes
- Dark Soy Sauce: 2 tbsp dark soy sauce
- Five Spice Powder: 1 tsp five spice powder
- Brown Sugar: 1 tsp brown sugar
- Beef Stock: 400ml beef stock
- Rice Noodle: 100g wide rice noodle
- Lime: lime wedges, to serve
Directions
- Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until pureed. Heat the oil in a pan over a low heat. Add the puree 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.
- 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.
