Lemongrass beef stew with noodles
This lemongrass beef stew balances the grassy brightness of Southeast Asian aromatics with deep, savory beef. Thai cuisine builds flavor layers through paste foundations, and here the ginger, garlic, and lemongrass create that essential base that soy sauce then rounds into umami. Noodles absorb the stew's spiced broth, while fresh coriander leaves scattered at the end cut through richness with sharp herbaceousness. It's the interplay between heat and herb that makes this worth your time.
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..
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