A fragrant Vietnamese-Thai beef stew — beef slow-cooked in a lemongrass, ginger and five-spice broth, served over rice noodles with chilli, coriander and lime.
- 1 tablespoon chopped Ginger
- 2 chopped Garlic Clove
- 3 Lemongrass Stalks
- 2 tblsp Coriander Leaves
- 2 sliced Red Chilli
- 2 tblsp Vegetable Oil
- 250g Beef
- 2 tblsp Soy Sauce
- 1 tsp Five Spice Powder
- 1 tsp Brown Sugar
- 400ml Beef Stock
- 100g Rice Noodles
- To serve Lime
Preparation
- Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor and pulse until puréed. Heat the oil in a pan over low heat, add the purée, and cook for 5 minutes. Stir in the beef, soy, five-spice, sugar and stock, put on a lid, and bring to the boil, then lower the heat and simmer for 1 hour 15 minutes. Remove the lid and cook for a further 15 minutes until the beef is tender.
- Just before serving, prepare the noodles following the pack instructions, drain well, and divide between 2 bowls. Spoon over the beef stew and serve sprinkled with the remaining chilli and coriander, with lime wedges to squeeze over.
