Recipe byThe ZestyPlate Kitchen
A fragrant beef stew with a Thai twist: beef slow-cooked in a lemongrass, ginger and five-spice broth over rice noodles with chilli, coriander and lime.
This is a beef stew with a Thai accent: lemongrass, ginger, five-spice and chilli all go into the broth, which slowly turns the beef tender and the kitchen fragrant. Ladled over rice noodles, it sits somewhere between cosy and bright. A good squeeze of lime just before eating pulls everything into focus.
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Prep 15 min
Cook 90 min
Total 105 min
Medium
Scale:
- 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
Nutrition (per serving)
690
kcal
28g
Protein
54g
Carbs
40g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the ginger, garlic, lemongrass, coriander and 1 chilli into a food processor and pulse to a purée. 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, cover with a lid, and bring to the boil, then lower the heat and simmer for 1 hour 15 minutes. Take off the lid and cook for a further 15 minutes until the beef is tender.
- Just before serving, cook the noodles according to the pack instructions, drain well, and divide between 2 bowls. Spoon the beef stew over the top and serve scattered with the remaining chilli and coriander, with lime wedges to squeeze over.
Tips from the ZestyPlate Kitchen
- Blitz the aromatics to a paste and fry it off first; this builds the backbone of the flavour.
- Keep the beef at a gentle simmer and give it time, until it's properly tender.
- Cook the noodles on their own and add them only when you serve, so they keep their bite.
- Scatter over fresh chilli and coriander and add lime at the table to cut through the rich broth.
Frequently Asked Questions
A stewing cut such as chuck or shin turns lovely and tender over the long simmer and gives you the most flavour.
Yes, and it tastes even better the next day. Just cook the noodles fresh when you're ready to eat so they stay tender.
Try the fresh produce or world-food aisle of a supermarket, or an Asian grocer. Bruise or finely chop the stalks to release the citrus fragrance.
Of course. Rice noodles keep it light, but egg noodles work well, or simply serve it with rice on the side.
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