- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 502
- Fat Content: 20g
- Saturated Fat Content: 5g
- Carbohydrate Content: 43g
- Sugar Content: 4g
- Fiber Content: 1g
- Protein Content: 35g
- Sodium Content: 3.5g
Lemongrass beef stew with noodles
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
Instructions
- 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.
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.
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