Lemongrass beef stew with noodles

Method5 steps · about 2 hr

1. 1

   Step 1: Peel and chop fresh ginger (1 tbsp), measuring one tablespoon. Peel and chop both garlic cloves (2). Remove the tough outer leaves (2 tbsp) from all three lemongrass stalks, trim the tough ends and finely chop the tender parts. Wash the two tablespoons paste coriander leaves and both red chilies; chop one chili for the paste, keeping the second whole chili for serving. Pulse the actual prepared ginger, garlic, lemongrass, paste coriander and first chili in a food processor until puréed.

   Uses 1 tbsp chopped fresh ginger, prepared in step 1 · 2 garlic cloves, chopped in step 1 · 3 lemongrass stalks, tough outer leaves removed and tender parts finely chopped in step 1 · 2 tbsp fresh coriander leaves for paste, washed in step 1 · 1 red chili for aromatic paste

2. 2

   Step 2: Cut all the raw stewing beef (250 g) into two-and-a-half-centimetre cubes. Heat all the vegetable oil (2 tbsp) in a pan over low heat, add all the actual aromatic purée and cook for five minutes. Stir in all the actual beef cubes, dark soy sauce (2 tbsp), five-spice powder (1 tsp), brown sugar (1 tsp) and prepared beef stock (400 ml).

   Cook aromatic purée before assembling raw-beef stew · 5 minUses All actual prepared aromatic purée · 2 tbsp vegetable oil · 250 g raw stewing beef, cut into 2.5 cm cubes in step 2 · 2 tbsp dark soy sauce · 1 tsp five-spice powder · 1 tsp brown sugar · 400 ml prepared beef stock

3. 3

   Step 3: Cover the actual stew and bring to a boil, then reduce to a gentle simmer for seventy-five minutes. Remove the lid and simmer for a further fifteen minutes until the stewing beef is tender, continuing as needed for tenderness.

   Stew 75 min covered, then 15 min uncovered · 90 minUses All actual assembled stew

4. 4

   Step 4: Just before serving, prepare all the dry wide rice noodles (100 g) with water according to their package directions. Drain the actual cooked noodles well, divide them between two bowls and spoon all the actual tender beef stew over them.

   Uses All actual cooked stew · 100 g dry wide rice noodles · Water for preparing wide rice noodles according to their package

5. 5

   Step 5: Thinly slice the held second red chili. Wash the separate extra coriander garnish leaves, and wash and cut serving lime wedges as desired. Scatter the actual sliced remaining chili and prepared extra coriander over the two actual noodle-stew bowls and serve with the lime wedges for squeezing over.

   Uses Both actually assembled bowls · Remaining 1 red chili for serving · Extra fresh coriander leaves for garnish, washed in step 5, as desired · Lime wedges for serving, as desired, cut in step 5