Lemongrass Beef Stew with Noodles

Ingredients

• 250 gbeef (stewing cut), cut into chunks
• 3lemongrass stalks, roughly chopped for blending
• 1 tbspfresh ginger, chopped
• 2garlic cloves, chopped
• 2 tbspfresh coriander (cilantro), plus extra for garnish
• 2red chilli, sliced; 1 for paste, 1 for garnish
• 2 tbspvegetable oil
• 2 tbspsoy sauce
• 1 tspchinese five-spice powder
• 1 tspbrown sugar
• 400 mlbeef stock
• 100 grice noodles, cooked separately to serve
• 1lime, cut into wedges to serve

Method

1. 1

   Blend the lemongrass, ginger, garlic, coriander and one sliced chilli in a food processor until puréed into a rough paste.

2. 2

   Heat the oil in a lidded saucepan over low heat. Fry the paste for 5 minutes, stirring, until fragrant.

3. 3

   Stir in the beef, soy sauce, five-spice, brown sugar and beef stock. Cover, bring to a boil, then reduce heat and simmer gently for 1 hour 15 minutes.

4. 4

   Remove the lid and simmer for a further 15 minutes until the beef is very tender and the broth is slightly reduced.

5. 5

   Cook the rice noodles according to pack instructions. Drain well and divide between 2 bowls.

6. 6

   Spoon the beef stew over the noodles. Garnish with the remaining sliced chilli and fresh coriander leaves. Serve with lime wedges.