Light Thai beef stew packed with flavor.

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Recipe Summary

prep:
25 mins
cook:
3 hrs 15 mins
total:
3 hrs 40 mins
Servings:
12
Yield:
3 pounds of beef
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.

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  • Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.

  • Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.

  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.

  • Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.

  • Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.

  • Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.

  • Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.

Nutrition Facts

380 calories; protein 16.4g; carbohydrates 34.1g; fat 20.3g; cholesterol 51.6mg; sodium 826.2mg. Full Nutrition
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