Lemongrass beef stew with noodles

• ginger↗1 tbsp tbsp

  chopped

• garlic cloves↗2

  chooped

• stalks lemongrass3

  outer leaves removed, finely chopped

• coriander2 tbsp tbsp

  leaves, plus extra to serve

• red chillies↗2

  thinly sliced (leave the seeds in if you like it spicy)

• vegetable oil↗2 tbsp tbsp
• stewing beef↗250g g

  cut into 2.5cm cubes

• dark soy sauce↗2 tbsp tbsp
• five spice powder1 tsp tsp
• brown sugar↗1 tsp tsp
• beef stock↗400ml ml
• wide rice noodle↗100g g
• lime↗

  wedges, to serve

Step-by-step instructions

1. 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. 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.