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Thai Beef Stew with Lemongrass and Noodles

Alison Roman
  • minutes
  • Serves 6

INGREDIENTS

2

cut into pieces 3 pounds boneless beef chuck, boneless

1 lb

Carrots

4 cloves

Garlic

2 tbsp

Ginger

4

Kaffir lime, leaves

4

Lemongrass stalks

1

Lime

4

Scallions

4

Shallots, medium

2

Thai chiles, red

1 tbsp

Fish sauce

1/2 cup

Soy sauce, reduced-sodium

8 oz

Wide rice noodles

1/4 cup

Brown sugar, packed light

1

Cinnamon stick

1

Kosher salt and freshly ground black pepper

2

Star anise pods, whole

2 tbsp

Vegetable oil

1 cup

Coconut flakes, unsweetened