Thai Beef Stew
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons fresh ginger, grated
- 1 kg boneless beef chuck, very thinly sliced
- 2 lemongrass stalks, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons roasted red chili paste
- 1 tablespoon fresh ginger, peeled and chopped
- 2 carrots, peeled and julienned into 2-inch strips
- 2 red bell peppers, julienned into 2-inch strips
- 2 litres beef stock
- 1 Kaffir lime leaf
- 1 box wide rice noodles
- Scallions and coriander leaves for garnish
In a small bowl, mix together soy sauce, fish sauce, rice wine vinegar, vegetable oil and grated ginger. Pour into a large sealable bag and add sliced beef. Marinate for 30 minutes to 1 hour.
Meanwhile, in a blender or food processor, blend lemongrass, garlic cloves, red chili paste and chopped ginger into a paste.
Heat a small casserole over medium-high heat. Remove meat slices from marinade and sear. Transfer to a plate.
In the same pan, add the lemongrass paste, peppers and carrots. Saute until the mixture becomes a little darker in color and very aromatic. Pour in the beef stock and add the lime leaf. Bring to a boil, then lower to a simmer and let cook 20 minutes.
With a slotted spoon or mesh sieve, skim the top of the broth to collect any large pieces of fond.
Return the meat to the broth and bring to a simmer while the noodles cook.
While the broth is simmering, cook the rice noodles according to package directions. Drain and set aside.
To serve, ladle broth, meat and veggies into a bowl. Add a serving of noodles on top of the broth, and garnish with scallions and cilantro leaves.