Beef with Chilli and Lemongrass

       Serves 2    

  • 1 tbsp ginger, chopped
  • 2 garlic cloves
  • 3 stalks lemongrass, outer leaves removed, chopped
  • 2 tbsp coriander leaves
  • 2 red chillies
  • 2 tbsp olive oil
  • 250g lean stewing beef, cubed
  • 2 tbsp soy sauce
  • 1 tbsp five spice
  • 1 tsp brown sugar (optional)
  • 250ml beef stock
  • 2 tbsp corn flour
  1. Put ginger, garlic, lemongrass, coriander and chillies in a small processor and pulse until pureed.
  2. Heat oil in a pan over a low heat. Add puree and cook for 5 mins.
  3. Stir in beef, soy sauce, five spice, sugar and stock, put on a lid and bring to the boil.
  4. Transfer it to the slow cooker, lid on and cook for 6-8 hours on low, or 3-5 hours on high.
  5. Turn to high for 5 mins, take off lid, add corn flour and stir until mixture thickens.
  6. Garnish with coriander and serve with basmati rice (and naan if desired)

This was an absolute hit with hubby, who loves beef. Stewing steak is cheap but becomes so tender.

If you prefer it less spicy, just use one chilli.

This is a meal that is healthy, yet rich in flavour.

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