Spicy Ginger Beef Stew with Lemongrass

by

Tenina Holder

POSTED February 12, 2019 (LAST UPDATED September 27, 2021)

Serves

6

Total Time

4hrs 20mins

Calories

935

A rich and delicious stew made with lemongrass, star anise, cinnamon and ginger, served with rice noodles and lime. This recipe is transferred into a slow cooker and cooked on low-medium heat for 3-4 hours for ...

recipe-image

    INGREDIENTS


  • Lemongrass stalk icon
    Lemongrass stalk

    4 (about 48 g)trimmed

  • Flank steak icon
    Flank steak

    2 kg (about 2 ⅔)cubed

  • Shallot icon
    Shallot

    3 (about 126 g)peeled, quartered

  • Carrot icon
    Carrot

    500 g (about 10)peeled, cubed

  • Scallion icon
    Scallion

    as neededsliced

  • Garlic clove icon
    Garlic clove

    8 (about 48 g)

  • Kaffir lime leaves icon
    Kaffir lime leaves

    8 (about 1 g)

  • Ginger icon
    Ginger

    1 wedge

  • Fresh chili icon
    Fresh chili

    2 (about 40 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    2 tablespoons (about 30 ml)

  • Water icon
    Water

    100 g (about ½ cup)

  • Coconut sugar icon
    Coconut sugar

    50 g (about 3 ⅞ tablespoons)

  • Fish sauce icon
    Fish sauce

    40 g (about 2 ¼ tablespoons)

  • Tamari icon
    Tamari

    100 g (about ¼ cup)

  • Cinnamon stick icon
    Cinnamon stick

    1 (about 4 g)

  • Star anise pod icon
    Star anise pod

    2 (about 2 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Rice noodles icon
    Rice noodles

    as needed

  • Water icon
    Water

    as neededboiling

  • Lime icon
    Lime

    as needed

    METHOD


  • 1. Add lemongrass stalk, garlic clove, kaffir lime leaves, ginger, fresh chili and extra virgin olive oil to the TM5 bowl
  • 2. Blend - approx 20 sec, speed 8
  • 3. Sauté - approx 5 min, Varoma, speed 1
  • 4. Then add water, coconut sugar, fish sauce, tamari, cinnamon stick and star anise pod to the sauce
  • 5. Cook - approx 5 min, 100°C, speed 1
  • 6. Add flank steak to a clean work surface
  • 7. Season with salt & pepper
  • 8. Transfer meat to slow cooker bowl
  • 9. Transfer sauce to stew
  • 10. Cook - 3 hr, low heat
  • 11. Add shallot and carrot to the stew
  • 12. Cook - 1 hr, low heat
  • 13. Add rice noodles and water to a clean small bowl
  • 14. Soak until just cooked and strain
  • 15. Divide noodles between 6 large serving bowls
  • 16. Divide stew between 6 large serving bowls
  • 17. Arrange scallion and lime in the large serving bowls
  • 18. Serve

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