Lemongrass Beef Stew With Noodles Recipes

VIETNAMESE LEMONGRASS BEEF AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
• Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
• Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
• Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

LEMONGRASS BEEF STEW WITH NOODLES

Steps:

• 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.
• 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.

THAI BEEF STEW WITH LEMONGRASS AND NOODLES

Steps:

• Process lemongrass, garlic, makrut lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
• Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.
• Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2-3 hours.
• Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
• Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).
• Meanwhile, cook noodles according to package directions.
• Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
• DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.

BO KHO (VIETNAMESE BEEF STEW)

Steps:

• Cut the beef into 1 1/2 inch chunks and place it in large bowl
• Roughly chop the garlic and onions and place it in the bowl
• Slice the ginger and cut them into thick matchsticks and place it in the bowl
• Add the five spice, fish sauce and cola in the bowl
• Peel the kiwi and smash it with the fork, put the smashed kiwi in the bowl
• Mix everything well and marinate it overnight in the fridge. If you're pressed for time, marinate it for at least 4 hours in room temperature.It's important not to marinate it for more than 24 hours because kiwi is a very strong meat tenderizer, and it may tenderize the meat too much and make it mushy.
• Remove the marinating beef from the fridge and drain the liquid.
• Discard the arromatics (the onions, garlic and ginger). Don't worry we use fresh arromatics for the stew.
• Let the beef sit in room temperature for an hour, this will help with the browning of the beef since the beef won't be as cold.
• Peel and slice an onion and set it a side
• Peel and roughly chop the garlic and set it a side
• Slice the ginger and set it a side
• Peel and chop the carrot into 2 inch chunks and set it aside
• Peel the dried outer layer of the lemongrass and cut off the dried tips and discard it. Wash the lemongrass to remove any sand. Cut the lemongrass into 2-3 inch chunks and smash it with a rolling pin or the blunt back of your knife to release the oils.
• Place a large heavy bottom pot or a dutch oven over the stove on medium heat and add a bit of oil with 1-2 tablespoons of butter
• When the pot is hot, add the beef in one at a time, careful not too crowd it too much. Brown the beef in batches. (The beef browns better if you touch it less, it gives it a chance to form a crust)
• Once all the beef has browned, add all the beef back in and add in the chopped onions, garlic, ginger, lemongrass, cinnamon stick and star anise and toast it with the meat for about 5 minutes
• Add in the tomato paste and mix everything well, cook for another 2-3 minutes
• Add in the cooking wine, beef broth and bay leaves and gently scrape the bottom of the pan if there are brown bits stuck to the bottom (this is flavor).
• Bring it to a boil. Once it has started boiling, reduce the heat to low and put a lid on it and let it simmer. Set a timer for 2 1/2 hours. (If you are using oxtail or beef shank, you will need to cook it a lot longer, by approximately 1 hour more)
• Once 2 1/2 hours have passed, stir the stew and check the beef for tenderness. If it is still tough continue to cook it for another 30 minutes. If the stew needs more liquid, add more beef broth or water.
• Once it is tender, add in the carrots and continue to cook it for another 30 minutes with the lid on until the carrots are soft
• Add the fish sauce and adjust it to your taste
• Fish out the lemongrass, star anise and bay leaves and serve with a Vietnamese baguette or with rice.
• Use the same steps in 'Putting It Together', but once the stew is done add in 1-3 cups of beef broth (depending on how thin you want the soup)
• Add fish sauce to taste
• Serve with noodles and thinly sliced sweet onions. Garnish with lime wedges and thai basil.