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• 1 tablespoon chopped Ginger
• 2 chopped Garlic Clove
• 3 Lemongrass Stalks
• 2 tblsp Coriander Leaves
• 2 sliced Red Chilli
• 2 tblsp Vegetable Oil
• 250g Beef
• 2 tblsp Soy Sauce
• 1 tsp Five Spice Powder
• 1 tsp Brown Sugar
• 400ml Beef Stock
• 100g Rice Noodles
• To serve Lime

step 1

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.

step 2

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.