Lemongrass beef stew with noodles

Get a taste of South East Asia with this iron-rich, fragrant stir-fry with chilli, ginger, lemongrass and coriander

  • Prep:15 mins
    Cook:1 hrs 45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 502
  • fat 20g
  • saturates 5g
  • carbs 43g
  • sugars 4g
  • fibre 1g
  • protein 35g
  • salt 3.5g


  • 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 2½ cm cubes
  • 2 tbsp dark soy sauce
  • 1 tsp five spice powder
  • 1 tsp brown sugar
  • 400ml beef stock
  • 100g wide rice noodles
  • lime wedges, to serve


Make it speedy

To make lemongrass beef with noodles, quickly brown 250g lean sirloin steaks, sliced into strips, in 1 tbsp oil over a high heat, then remove from the pan. Make the gingery paste and fry in another tbsp oil as above, then add the soy, five-spice, sugar and stock. Simmer for 15 mins, then stir back in the beef and cook until done to your liking. Serve with noodles, as above.


  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.

  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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