2 Serves
110 Mins
Combine the fresh ginger, garlic, lemongrass, coriander leaves, and one chilli in a food processor and pulse until a smooth paste is formed.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin K
126 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
273 µg / 400 µgCalcium
136 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
1311 mg / 4,700 mgSodium
960 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
13 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the cooking oil in a large pot over low heat, add the aromatic paste, and sauté for 5 minutes until fragrant.
Stir in the beef stew meat, soy sauce, five-spice powder, sugar, and beef stock. Cover with a lid, bring to a boil, then reduce the heat and simmer for 75 minutes.
Remove the lid and continue to cook for an additional 15 minutes to allow the sauce to reduce and the beef to become tender.
Prepare the noodles according to the package instructions, drain thoroughly, and divide between two serving bowls.
Ladle the beef stew over the noodles and garnish with the remaining fresh chilli, coriander leaves, and lime wedges.
4
g17
g7
g
Sri Lankan
Thai