Lemongrass Beef Stew Recipes

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.

BEEF STEW WITH CURRY AND LEMONGRASS

Steps:

• Bring 4 cups water to boil in large saucepan. Add bouillon and stir to dissolve; set aside. Heat 1 tablespoon oil in heavy large pot over high heat. Working in batches, add beef and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer beef to bowl. Add 1 tablespoon oil, onions and garlic to same pot; sauté until onions are tender, about 5 minutes. Add bouillon mixture, tomatoes with juices, lemongrass, curry powder and bay leaves. Return beef and any accumulated juices to pot. Bring to boil. Reduce heat to medium-low, cover and simmer until beef is almost tender, stirring occasionally, about 1 hour.
• Add carrots, potatoes and mushrooms to stew and simmer until vegetables are just tender, about 20 minutes. Uncover and simmer until potatoes are very tender and stew is slightly thickened (potato pieces will thicken liquid), about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with chopped parsley and serve.

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 GROUND BEEF SKEWERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
• Form meat mixture into 12 meatballs. Thread onto skewers.
• Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

LEMONGRASS SEAFOOD STEW

Steps:

• In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongrass, and serrano pepper, and cook for 2 minutes.
• Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
• Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.

LEMONGRASS BEEF STEW

Steps:

• 1 Place the beef in a bowl. Drizzle with 1 tablespoon of the oil, sprinkle with the salt and pepper, and stir to coat. Let stand while you prepare all of the other ingredients. 2 In a large Dutch oven or heavy-bottomed pot, heat the remaining 3 tablespoons oil over high heat. When the oil is hot, working in batches, add the beef and cook, turning as needed, for about 8 minutes, until browned on all side. As each batch is ready, transfer it to a rimmed baking sheet. 3 Decrease the heat to medium and add the onion to the now-empty pot. Cook, stirring frequently, for about 10 minutes, until the onion is a deep golden brown. Stir in the garlic and cook, stirring, for 30 seconds more. Add the lemongrass, tomato paste, ginger, star anise, and whole chile to taste and stir to combine. Transfer the mixture to a large clay pot. 4 Add the beef and any accumulated juices to the clay pot and pour in the stock. Bring the liquid to a boil over medium heat, decrease the heat so the liquid is at a gentle simmer, cover, and cook, stirring occasionally, for 1 1/2 hours, until the meet is just tender. 5 Add the carrots and daikon, re-cover, and cook for 30 minutes longer, until the vegetables are cooked through and the meat is very tender. Remove from the heat and stir in the fish sauce, 1 tablespoon at a time, to taste. 6 Serve the stew directly from the clay pot. To