Ingredients
- Ginger - 1 tablespoon chopped
- Garlic Clove - 2 chopped
- Lemongrass Stalks - 3
- Coriander Leaves - 2 tblsp
- Red Chilli - 2 sliced
- Vegetable Oil - 2 tblsp
- Beef - 250g
- Soy Sauce - 2 tblsp
- Five Spice Powder - 1 tsp
- Brown Sugar - 1 tsp
- Beef Stock - 400ml
- Rice Noodles - 100g
- Lime - To serve
Instructions
step 1
Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.
step 2
Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.