Spicy Ginger Beef Stew with Lemongrass

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    4hrs 20mins
  • Serves icon
  • Calories icon
based on 1 ratings

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 perfect, tender beef.

Inspired by: https://tenina.com/recipes/spicy-ginger-beef-stew-with-lemongrass

recipe updated May 13, 2020


  • Lemongrass stalk icon
    Lemongrass stalk
    4 (48g)
  • Flank steak icon
    Flank steak
  • Shallot icon
    3 (126g)
  • Carrot icon
    500g (about 10)
  • Scallion icon
    as needed
  • Garlic clove icon
    Garlic clove
  • Kaffir lime leaves icon
    Kaffir lime leaves
  • Ginger icon
    1 wedge
  • Fresh chili icon
    Fresh chili
    2 (40g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Water icon
    100ml (½ cup)
  • Coconut sugar icon
    Coconut sugar
    50g (about 4 tbsp)
  • Fish sauce icon
    Fish sauce
    33ml (2¼ tbsp)
  • Tamari icon
    100g (about 5¾ tbsp)
  • Cinnamon stick icon
    Cinnamon stick
  • Star anise pod icon
    Star anise pod
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Rice noodles icon
    Rice noodles
    as needed
  • Water icon
    as needed
  • Lime icon
    as needed


  • kCook icon TM5
  • kCook icon Work surface
  • kCook icon Slow cooker bowl
  • kCook icon Small bowl
  • kCook icon Large serving bowl
  • kCook icon Tm5 bowl

Step preview

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