Description
This Lemongrass Beef Stew with noodles is a fragrant and flavorful dish combining tender stewing beef braised in a gingery, lemongrass-infused broth with aromatic spices. Served over wide rice noodles and garnished with fresh coriander, red chili, and lime wedges, it offers a comforting Asian-inspired meal perfect for chilly evenings.
Ingredients
Scale
Beef Stew and Marinade 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 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
Noodles and Garnish
- 100g wide rice noodles
- Lime wedges, to serve
Instructions
- Prepare the Paste: Put the ginger, garlic, lemongrass, 2 tablespoons coriander leaves, and 1 red chilli into a food processor. Pulse until the mixture forms a fine purée, creating a fragrant spice paste.
- Cook the Paste: Heat 2 tablespoons vegetable oil in a pan over low heat. Add the puréed paste and cook gently for 5 minutes, allowing the flavors to meld and the raw aroma to cook off.
- Add Beef and Seasonings: Stir in the stewing beef cubes, 2 tablespoons dark soy sauce, 1 teaspoon five spice powder, 1 teaspoon brown sugar, and 400ml beef stock into the pan. Mix thoroughly to coat the beef with the aromatic base.
- Simmer the Stew: Cover the pan with a lid and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer gently, covered, for 1 hour and 15 minutes to tenderize the beef slowly.
- Reduce Sauce: Remove the lid and continue simmering for another 15 minutes. This step helps to thicken the stew and concentrate the flavors.
- Prepare Noodles: While the stew finishes cooking, prepare the wide rice noodles according to the package instructions. Drain them well once cooked.
- Serve: Divide the cooked noodles between two bowls. Spoon the hot lemongrass beef stew over the noodles. Garnish with the remaining sliced red chilli and coriander leaves. Serve with lime wedges for squeezing over just before eating for a fresh zest.
Notes
- For a quicker version, use lean sirloin steak sliced into strips and cook over high heat briefly before making the ginger lemongrass paste and simmering for 15 minutes.
- Adjust the amount of red chilli according to your preferred spice level.
- Wide rice noodles are ideal for soaking up the flavorful stew, but you can substitute with other types of noodles if preferred.
- Beef stock can be substituted with vegetable stock for a lighter flavor, though it will alter the richness.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: lemongrass beef stew, beef stew with noodles, Asian beef recipe, lemongrass recipe, beef stew, rice noodle stew
