- ½ lb stewing beef, cut into small cubes.
- 1 tbsp ginger, chopped.
- 2 garlic cloves, chooped.
- 3 stalks lemongrass, outer leaves removed, finely chopped.
- 2 tbsp coriander leaves, finely chopped.
- 1 red chillies, thinly sliced.
- 2 tbsp vegetable oil.
- 2 tbsp dark soy sauce.
- 1 tsp five spice powder.
- 1 tsp brown sugar.
- 400ml beef stock.
- 100g wide rice noodles.
Directions:
1- Put the ginger, garlic, lemongrass, coriander and chilli in a food processor, then pulse until puréed.
2- Heat the oil in a pan over a low heat. Add the purée and cook for 5 minutes.
3- Stir in the beef, soy, five-spice, sugar and stock. Caver and bring to the boil, then lower heat and simmer for 1 hr 15 minutes.
4- Remove the lid and cook for a further 15 minutes until the beef is tender.
5- Prepare noodles following pack instructions. Drain well.
6- Divide the noodles between the bowls and spoon over the beef stew. Serve sprinkled with chilli slices coriander leaves, and lime wedges.