1 tbsp ginger, chopped
1 tbsp garlic infused oil
3 stalks lemongrass, outer leaves removed, finely chopped
2 tbsp coriander leaves, plus extra to serve
2 red chilies, thinly sliced (leave the seeds in if you like it spicy)
2 tbsp vegetable oil
250g stewing beef, cut into 2½ cm cubes
2 tbsp gluten free dark soy sauce
1 tsp five spice powder
1 tsp brown sugar
400ml low FODMAP beef stock
100g wide rice noodles
lime wedges, to serve
Put the ginger, garlic oil, lemongrass, coriander and 1 chili in a food processor, then pulse until puréed. Set aside.
Heat the oil in a pan over a high heat. Gradually add the beef, ensuring it goes into a hot pan.
When all beef has been sealed, reduce heat to low then add the purée and cook for 5 mins.
Stir in the soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins.
Remove the lid and cook for a further 15 mins until the beef is tender.Just before serving, prepare noodles following pack instructions.
Drain well, then divide between 2 bowls and spoon over the beef stew.
Serve sprinkled with the remaining chili and coriander leaves, with lime wedges for squeezing over.
Recipe adapted from: Good Food