Tender braised beef simmered low and slow in an aromatic lemongrass, ginger and five-spice broth, ladled over silky rice noodles. Fresh chilli, coriander and a squeeze of lime cut through the rich, savoury stock for a bright, warming bowl.
Cook ModePut the ginger, garlic, lemongrass, coriander and one of the chillies in a food processor and pulse until puréed.
ginger
garlic cloves
lemongrass stalks
coriander leaves
red chilliesHeat the vegetable oil in a pan over a low heat. Add the purée and cook for 5 minutes until fragrant.
vegetable oilStir in the beef, soy sauce, five-spice powder, brown sugar and beef stock. Cover with a lid and bring to the boil.
stewing beef
soy sauce
five-spice powder
brown sugar
beef stockLower the heat and simmer, covered, for 1 hour 15 minutes.
stewing beefRemove the lid and cook for a further 15 minutes until the beef is tender and the sauce has reduced slightly.
stewing beefJust before serving, cook the rice noodles following the pack instructions, then drain well and divide between two bowls.
rice noodlesSpoon the beef stew over the noodles. Scatter with the remaining sliced chilli and coriander leaves, and serve with lime wedges for squeezing over.
red chilliescoriander leaves
lime wedgesSubstitutions, timing tweaks — anything to remember next time.
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