Lemongrass beef stew with noodles Recipe

Combine the ginger, garlic, lemongrass, coriander, and 1 red chili in a food processor. Pulse until you have a smooth purée.

Heat the vegetable oil in a pan over low heat. Add the purée and cook for 5 minutes, stirring occasionally, until it smells fragrant. Stir in the beef, soy sauce, five-spice powder, brown sugar, and beef stock. Bring the mixture to a boil, then lower the heat, cover with a lid, and simmer for 1 hour and 15 minutes.

Remove the lid and continue to cook for another 15 minutes, until the beef is fork-tender and the sauce has thickened slightly.

Just before serving, prepare the rice noodles according to package instructions. Drain them well, then divide the noodles among 4 bowls and spoon the beef stew over them.

Garnish each bowl with the remaining fresh chili and coriander leaves. Serve with lime wedges on the side, ready for squeezing over the stew.