Dinner

Lemongrass Beef Stew with Noodles Recipe

ByJack Voss November 28, 2025November 28, 2025

Introduction

This lemongrass beef stew with noodles is a fragrant and comforting dish perfect for any day of the week. Tender cubes of beef simmer in a flavorful broth infused with lemongrass, ginger, and spices, served over wide rice noodles for a satisfying meal.

A white bowl holds a dish with one layer of smooth, white rice noodles at the bottom, topped with several chunks of dark brown beef covered in a glossy sauce. Bright green coriander leaves and thin slices of red chili pepper are scattered over the beef, adding spots of fresh color. The bowl rests on a wooden board with a white cloth napkin featuring a black stitched edge underneath, all set on a white marbled surface. Nearby are a fork and spoon with silver handles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 the 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
100g wide rice noodles
Lime wedges, to serve

Instructions

Step 1: Put the ginger, garlic, lemongrass, coriander, and one red chilli into a food processor and pulse until puréed.
Step 2: Heat the vegetable oil in a pan over low heat, then add the purée and cook for 5 minutes, stirring occasionally.
Step 3: Stir in the beef cubes, dark soy sauce, five-spice powder, brown sugar, and beef stock.
Step 4: Cover the pan with a lid and bring to a boil, then reduce the heat and simmer gently for 1 hour and 15 minutes.
Step 5: Remove the lid and cook for an additional 15 minutes until the beef is tender and the sauce has thickened slightly.
Step 6: Meanwhile, prepare the wide rice noodles according to the package instructions. Drain well.
Step 7: Divide the noodles between two bowls, spoon the beef stew over the top, and garnish with the remaining sliced chilli and coriander leaves. Serve with lime wedges for squeezing over.

Tips & Variations

For a quicker version, use lean sirloin steak sliced into strips and quickly brown in oil over high heat. Remove the beef, cook the aromatic purée, then add soy, five-spice, sugar, and stock. Simmer for 15 minutes before returning the beef to the pan and cooking to your liking. Serve as above with noodles.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Noodles are best cooked fresh but can be refrigerated separately for up to 24 hours and reheated quickly in hot water before serving.

How to Serve

A white bowl filled with soft, wide white noodles at the bottom, topped with several pieces of dark brown cooked beef, garnished with small bright green cilantro leaves and slices of red chili. The bowl is placed on a light wooden board covered partly with a beige cloth napkin with black stitching, and a fork and spoon rest on the napkin. The background is a white marbled surface with blurred elements of white dishes in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, stewing cuts like chuck or brisket work best as they become tender with slow cooking. For a faster meal, lean sirloin can be used if cooked quickly over high heat.

What if I don’t have lemongrass?

If you can’t find fresh lemongrass, you can use frozen lemongrass or substitute with a small amount of lemon zest and a splash of lime juice to mimic the citrusy flavor.