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Vietnamese Beef & Lemongrass Stew

Updated: Apr 18, 2020

An absolutely delicious recipe and unbelievably easy to make. Pop in the oven and go and enjoy the January sunshine!!


Serves 4


Paste:

2 tbsp ginger

3 garlic cloves

3 stalks lemongrass

Bunch coriander (save some leaves to serve)

2-3 red chilies


Rapeseed oil

250g stewing beef

3 tbsp dark soy sauce

1 tsp five spice powder

1 tsp turmeric

600ml beef stock

1/2 red cabbage, chopped

Wide rice noodles


Blend the paste ingredients until smooth.

Heat the oil in a pan over a low heat, add the paste and cook for 5 minutes.

Stir in the beef, soy, spices, stock & cabbage.

Put on a lid and simmer for a couple of hours until thickened (oven, hob or slow cooker). Check around halfway there is enough liquid.

(around 150°c if coking in the oven)


Serve with noodles and a sprinkle of fresh coriander.


Scrumptious.

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