Dinner

Lemongrass Beef Stew with Noodles Recipe

ByEthan Lark November 19, 2025November 19, 2025

Introduction

This lemongrass beef stew with noodles is a fragrant and comforting dish that combines tender beef with aromatic spices and fresh herbs. Perfect for a cozy dinner, it brings together bold flavors and a delightful mix of textures.

The image shows a white bowl filled with white wide flat noodles at the bottom layer, topped with dark brown pieces of cooked meat covered in a thick sauce. There are thin slices of red chili peppers and small green cilantro leaves scattered over the meat. The bowl is placed on a light wooden tray with a beige cloth napkin with black stitching underneath, and two forks are resting on the tray beside the bowl. The background is a white marbled surface with bowls and lime slices slightly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp ginger, chopped
2 garlic cloves, chopped
3 stalks lemongrass, outer leaves removed, finely chopped
2 tbsp coriander leaves, plus extra to serve
2 red chillies, thinly sliced (leave the seeds in if you like it spicy)
2 tbsp vegetable oil
250g stewing beef, cut into 2½ cm cubes
2 tbsp dark soy sauce
1 tsp five spice powder
1 tsp brown sugar
400ml beef stock
100g wide rice noodles
lime wedges, to serve

Instructions

Step 1: Put the ginger, garlic, lemongrass, coriander, and one chilli in a food processor, then pulse until puréed.
Step 2: Heat the oil in a pan over a low heat. Add the purée and cook for 5 minutes.
Step 3: Stir in the beef, dark soy sauce, five-spice powder, brown sugar, and beef stock.
Step 4: Cover the pan with a lid and bring to a boil, then lower the heat and simmer for 1 hour 15 minutes.
Step 5: Remove the lid and cook for another 15 minutes until the beef is tender and the sauce has slightly thickened.
Step 6: Meanwhile, prepare the rice noodles according to the package instructions. Drain well.
Step 7: Divide the noodles between two bowls and spoon the stew over them.
Step 8: Sprinkle with the remaining sliced chilli and coriander leaves. Serve with lime wedges to squeeze on top.

Tips & Variations

For a quicker version, brown 250g lean sirloin steak strips in 1 tbsp oil over high heat, remove, then cook the ginger paste in another tbsp oil before adding soy sauce, five-spice, sugar, and stock. Simmer for 15 minutes, then add the steak back until cooked to your liking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Cooked noodles are best prepared fresh but can be stored separately for a day and reheated with a splash of water to loosen.

How to Serve

The image shows a white bowl filled with wide, flat white noodles as the bottom layer. On top, there is a generous serving of dark brown pieces of meat coated in a thick sauce, sprinkled with small red chili slices and fresh green cilantro leaves for color contrast. The bowl is placed on a folded gray cloth with a simple black border, sitting on a white marbled surface. Next to the bowl, there is a silver fork and spoon resting on the cloth, with a blurred background of lime slices and a small white bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, stewing beef is ideal for slow cooking as it becomes tender, but you can also use chuck or brisket. For a quicker version, lean sirloin steak strips work well.

What can I substitute for lemongrass if I can’t find it?

If fresh lemongrass is unavailable, you can use 1-2 teaspoons of lemongrass paste or finely grated lemon zest combined with a small amount of ginger to replicate the citrusy flavor.