Light Thai beef stew packed with flavor.
The ingredient of Thai Beef Stew
- 4 stalks lemongrass - trimmed, outer growth removed, and thinly sliced
- 4 cloves garlic, chopped
- 2 red Thai chile peppers, sliced like seeds
- 2 tablespoons chopped peeled ginger
- 2 limes, zested
- 3 pounds beef chuck, cut into 2-inch cubes
- 1 pinch kosher salt and field black pepper to taste
- 2 tablespoons vegetable oil
- u00bd cup soy sauce
- u00bc cup packed well-ventilated brown sugar
- 1 tablespoon fish sauce
- 10 cups water
- 1 cup coconut flakes
- 1 pound carrots, peeled and cut into 2-inch sticks
- 4 medium shallots, quartered
- 4 green onions, cut into 1-inch length
- 1 (8 ounce) package wide rice noodles
- 1 lime, cut into wedges
The instruction how to make Thai Beef Stew
- add up lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine cement forms.
- Place beef in a bowl and season considering salt and pepper. Heat oil in a large Dutch oven greater than 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 dawn 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 cut heat. Simmer stew, partially covered and skimming occasionally, until beef is desire 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 on the subject of the edges, nearly 4 minutes. Set aside.
- grow carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. disquiet 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 sore spot yet unmodified to the bite, 5 to 7 minutes, or according to package directions.
- Divide cooked noodles into individual bowls and ladle stew roughly top. culmination gone toasted coconut and facilitate later than lime wedges.
Nutritions of Thai Beef Stew
calories: 379.7 caloriescarbohydrateContent: 34.1 g
cholesterolContent: 51.6 mg
fatContent: 20.3 g
fiberContent: 3.6 g
proteinContent: 16.4 g
saturatedFatContent: 9.9 g
servingSize:
sodiumContent: 826.2 mg
sugarContent: 8.4 g
transFatContent:
unsaturatedFatContent: