Thermomix Spicy Ginger Beef Stew with Lemongrass

by Tenina Holder
posted 04 Feb, 2019 (last updated 13 May, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    4hrs 20mins
  • Calories icon
    Calories
    935

Meat and slow cooking are a match made in heaven, and you'll see that with this spicy ginger beef recipe. Whilst it takes some advance preparation, it needs little maintenance. The slow cooking will tenderise the meat so that it falls apart in the stew, as well as enhance the fragrance and flavor of the spices. Rice noodles counterbalance the richness of the stew and keep it light. The result is a hearty and aromatic meal that serves 6 – or 4 very hungry people.

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INGREDIENTS


  • Lemongrass stalk icon
    Lemongrass stalk
    4 (1.69oz/48g)
    trimmed
  • Flank steak icon
    Flank steak
    cubed
  • Shallot icon
    Shallot
    3 (4.44oz/126g)
    peeled, quartered
  • Carrot icon
    Carrot
    17.64oz/500g (about 10)
    peeled, cubed
  • Scallion icon
    Scallion
    as needed
    sliced
  • Garlic clove icon
    Garlic clove
    8
  • Kaffir lime leaves icon
    Kaffir lime leaves
    8
  • Ginger icon
    Ginger
    1 wedge
  • Fresh chili icon
    Fresh chili
    2 (1.41oz/40g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (1.00fl oz/27g)
  • Water icon
    Water
    3.38fl oz/100g (½ cup)
  • Coconut sugar icon
    Coconut sugar
    1.76oz/50g (about 4 tbsp)
  • Fish sauce icon
    Fish sauce
    1.13fl oz/40g (2¼ tbsp)
  • Tamari icon
    Tamari
    3.53oz/100g (about 5¾ tbsp)
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Star anise pod icon
    Star anise pod
    2
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Rice noodles icon
    Rice noodles
    as needed
  • Water icon
    Water
    as needed
    boiling
  • Lime icon
    Lime
    as needed

METHOD


  1. Add lemongrass stalk, garlic clove, kaffir lime leaves, ginger, fresh chili and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 20 sec, speed 8
  4. Sauté - approx 5 min, varoma, speed 1
  5. Then add water, coconut sugar, fish sauce, tamari, cinnamon stick and star anise pod to the sauce
  6. Cook - approx 5 min, 100°C, speed 1
  7. Add flank steak to a clean work surface
  8. Season with salt & pepper
  9. Transfer meat to slow cooker bowl
  10. Transfer sauce to stew
  11. Cook - 3 hr, low heat
  12. Add shallot and carrot to the stew
  13. Cook - 1 hr, low heat
  14. Add rice noodles and water to a clean small bowl
  15. Soak until just cooked and strain
  16. Divide noodles between 6 large serving bowls
  17. Divide stew between 6 large serving bowls
  18. Arrange scallion and lime in the large serving bowls
  19. Serve

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