Beef cooked in Oriental Spices

A refined marinade turns this beef stew into a special dish.


Serves 6

Cook time

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  • 1kg stewing beef meat
  • 3 tablespoons olive oil
  • 3l beef stock
  • 3 stems lemongrass
  • 6 star anise pods
  • 2 cinnamon sticks
  • 1 or 2 small red peppers
  • 5 cm ginger
  • 1 tablespoon black peppercorns
  • 4 cloves
  • 1 onion
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 200g cooked rice noodles
  • bunch of coriander
  • 125g bean sprouts
  • 125g small shiitake mushrooms
  • 3 spring onions
  • 2 limes


Sear the meat on all sides in 3 tablespoons of olive oil. Remove it from the casserole. Heat up 3l (5½ pints) beef stock in the same casserole. Return the meat to the casserole.

Add the lemongrass, star anise pods, cinnamon sticks, red peppers and ginger to the meat. Place the peppercorns and cloves in an infuser or small piece of muslin and tie. Chop the onion into pieces. Add everything to the beef stock. Stir in the sugar, soy sauce and fish sauce. Leave to simmer over a low to medium heat for at least 4 hours (the longer the better). If needed, add some more soy sauce to taste at the end of the cooking time.

Remove the spices. Divide the meat into pieces.

Place the rice noodles, coriander, bean sprouts, shiitake mushrooms, finely chopped spring onions and lime wedges on the table. Serve the stock with the rice noodles and vegetables. Add coriander and lime juice according to taste.