Spicy Ginger Beef Stew with Lemongrass

by

Tenina Holder

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

6

Total Time

4hrs 20mins

Calories

956

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 stalk4trimmed
  • Ginger icon
    Ginger1 tablespoon5 cm long
  • Shallot icon
    Shallot3peeled, quartered
  • Carrot icon
    Carrot500 gpeeled, cubed
  • Flank steak icon
    Flank steak2 kgcubed
  • Scallion icon
    Scallionas neededsliced on the angle
  • Lime icon
    Limeas neededcut into wedges
  • Garlic clove icon
    Garlic clove8
  • Kaffir lime leaves icon
    Kaffir lime leaves8
  • Fresh chili icon
    Fresh chili2small
  • Extra virgin olive oil icon
    Extra virgin olive oil2 tablespoons
  • Water icon
    Water100 g
  • Coconut sugar icon
    Coconut sugar50 g
  • Fish sauce icon
    Fish sauce40 g
  • Tamari icon
    Tamari100 g
  • Cinnamon stick icon
    Cinnamon stick1
  • Star anise pod icon
    Star anise pod2
  • Rice noodles icon
    Rice noodlesas needed
  • Water icon
    Wateras neededboiling
  • Salt & pepper icon
    Salt & pepperas needed
    Method

  • 1. Add lemongrass stalk, garlic clove, kaffir lime leaves, ginger, fresh chili and extra virgin olive oil to the TM bowl
  • 2. Blend with MC on - 20 sec, speed 8
  • 3. Sauté with MC off - 5 min, Varoma, speed 1
  • 4. Season the meat with salt and pepper and set aside
  • 5. Add water, coconut sugar, fish sauce, tamari, cinnamon stick and star anise pod to the Thermomix bowl
  • 6. Cook - 5 min, 100°C, speed 1
  • 7. Place the meat into your slow cooker, or a Dutch oven with a lid
  • 8. Pour cooked sauce over the top
  • 9. Cover and cook for 3-4 hours in a slow cooker, or 2 hours in a Dutch oven on a low to medium heat
  • 10. Add eschalots and carrots and cook a further hour
  • 11. Prepare rice noodles according to package directions (unless you have pre-made your own)
  • 12. Divide noodles between serving bowls
  • 13. Serve lots of the beef on top of the noodles
  • 14. Garnish with spring onions and a lime wedge per serving

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