Ingredients
- Beef (250g)
- Rice Noodles (100g)
- Ginger (1 tablespoon chopped)
- Garlic Clove (2 chopped)
- Lemongrass Stalks (3)
- Coriander Leaves (2 tablespoons)
- Red Chilli (2 sliced)
- Soy Sauce (2 tablespoons)
- Five Spice Powder (1 teaspoon)
- Brown Sugar (1 teaspoon)
- Beef Stock (400ml)
- Vegetable Oil (2 tablespoons)
- Lime (To serve)
Instructions
Steps
- In a food processor, combine ginger, garlic, lemongrass, coriander, and 1 sliced chilli. Blend until smooth.
- Heat vegetable oil in a pan over low heat. Add the purée and cook for 5 minutes.
- Stir in beef, soy sauce, five spice powder, brown sugar, and beef stock. Cover and bring to a boil, then reduce heat and simmer for 1 hour and 15 minutes.
- Remove the lid and continue cooking for another 15 minutes until the beef is tender.
- Cook rice noodles according to package instructions. Drain and divide into bowls.
- Spoon the beef stew over the noodles, garnish with the remaining chilli and coriander leaves, and serve with lime wedges for squeezing over the dish.