Spicy Ginger Beef Stew with Lemongrass
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 4hrs 20mins
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- Serves
- 6
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- Calories
- 936
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-lemongrassrecipe updated Jan 12, 2022
Ingredients
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- Lemongrass stalk
- 4
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- Ginger
- 1
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- Shallot
- 3
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- Carrot
- 500 g
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- Flank steak
- 2 kg
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- Scallion
- as needed
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- Lime
- as needed
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- Garlic clove
- 8
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- Kaffir lime leaves
- 8
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- Fresh chili
- 2
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- Extra virgin olive oil
- 2 tablespoons
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- Water
- 100 g
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- Coconut sugar
- 50 g
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- Fish sauce
- 40 g
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- Tamari
- 100 g
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- Cinnamon stick
- 1
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- Star anise pod
- 2
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- Rice noodles
- as needed
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- Water
- as needed
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- Salt & pepper
- as needed
Tools
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Slow cooker
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TM5
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Work surface
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Slow cooker bowl
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Small bowl
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Large serving bowl
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Tm5 bowl
Step preview
- Add lemongrass stalk, garlic clove, kaffir lime leaves, ginger, fresh chili and extra virgin olive oil to the TM bowl
- Blend with MC on - 20 sec, speed 8
- Sauté with MC off - 5 min, Varoma, speed 1
- Season the meat with salt and pepper and set aside
- Add water, coconut sugar, fish sauce, tamari, cinnamon stick and star anise pod to the Thermomix bowl
- Cook - 5 min, 100°C, speed 1
- Place the meat into your slow cooker, or a Dutch oven with a lid
- Pour cooked sauce over the top
- Cover and cook for 3-4 hours in a slow cooker, or 2 hours in a Dutch oven on a low to medium heat
- Add eschalots and carrots and cook a further hour
- Prepare rice noodles according to package directions (unless you have pre-made your own)
- Divide noodles between serving bowls
- Serve lots of the beef on top of the noodles
- Garnish with spring onions and a lime wedge per serving