Lemongrass beef stew with noodles

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Source

Ingredients

1 tbsp ginger , chopped

2 garlic cloves , chooped

3 stalks lemongrass , outer leaves removed, finely chopped

2 tbsp coriander leaves, plus extra to serve

2 red chillies , thinly sliced (leave the seeds in if you like it spicy)

2 tbsp vegetable oil

250g stewing beef , cut into 2.5cm cubes

2 tbsp dark soy sauce

1 tsp five spice powder

1 tsp brown sugar

400ml beef stock

100g wide rice noodle

lime wedges, to serve

Method

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.

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.