Lemongrass Beef Stew with Noodles

Ingredients

• 2 tbsp ginger
• 4 clove garlic
• 6 stalk lemongrass
• 4 tbsp fresh cilantro
• 4 red chili
• 4 tbsp vegetable oil
• 1 lb beef stew meat
• 4 tbsp soy sauce
• 2 tsp five-spice powder
• 2 tsp brown sugar
• 800 ml beef broth
• 200 g rice noodles
• 2 lime (optional)

Steps

1. In a food processor, combine ginger, garlic, lemongrass, 2 tablespoons of cilantro, and 2 sliced red chilies. Pulse until a fine purée forms.
2. Heat vegetable oil in a large pot or Dutch oven over low heat. Add the purée and cook for 5 minutes, stirring occasionally.
3. Stir in the beef, soy sauce, five-spice powder, brown sugar, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes.
4. Remove the lid and continue to cook for another 15 minutes, or until the beef is very tender and the sauce has slightly thickened.
5. Just before serving, prepare rice noodles according to package instructions. Drain well.
6. Divide the cooked noodles between 4 bowls. Ladle the hot beef stew over the noodles.
7. Garnish with the remaining sliced red chili and fresh cilantro leaves, and serve with lime wedges for squeezing, if desired.