Dinner · Thai

Lemongrass Beef Stew with Rice Noodles

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 9, 2026

This is the kind of slow-simmered stew that fills the kitchen with an amazing smell of lemongrass, ginger, and garlic. The beef gets meltingly tender, and it all lands over a tangle of rice noodles with a squeeze of fresh lime. Mostly hands-off once the pot is bubbling, so it is easier than it looks.

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Lemongrass Beef Stew with Rice Noodles

Why you'll love this

  • Mostly hands-off, the pot does the work
  • Deep lemongrass and five spice flavor
  • Tender, fall-apart beef
  • Ready-to-slurp comfort in a bowl

EveryDayMeal recipe

Lemongrass Beef Stew with Rice Noodles

Prep
15m
Cook
95m
Total
110m
Serves
2
Level
Easy

Ingredients

  • 1 tablespoon fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 3 lemongrass stalks, trimmed and chopped
  • 2 tablespoons, divided fresh cilantro leaves
  • 2, divided red chiles, sliced
  • 2 tablespoons vegetable oil
  • about 9 ounces (a little over 1/2 pound) beef stew meat, cut into chunks
  • 2 tablespoons soy sauce
  • 1 teaspoon five spice powder
  • 1 teaspoon brown sugar
  • 1 3/4 cups beef stock
  • 3 1/2 ounces rice noodles
  • lime wedges, for serving

Equipment

  • Food processor
  • Heavy pot with lid
  • Colander

Instructions

  1. Add the ginger, garlic, lemongrass, cilantro, and 1 sliced chile to a food processor. Pulse until it forms a rough paste, scraping down the sides as needed so everything breaks down evenly.
  2. Heat the vegetable oil in a heavy pot over low heat. Add the paste and cook gently for about 5 minutes, stirring often, until it smells fragrant and the raw garlic edge has mellowed.
  3. Stir in the beef, soy sauce, five spice powder, brown sugar, and beef stock. Cover and bring to a boil, then lower the heat to a gentle simmer.
  4. Simmer, covered, for 1 hour and 15 minutes so the beef slowly turns tender and soaks up the lemongrass flavor.
  5. Remove the lid and cook another 15 minutes, letting the liquid reduce slightly into a richer, glossier sauce.
  6. Just before serving, cook the rice noodles according to the package directions, then drain well so they do not water down the stew.
  7. Divide the noodles between 2 bowls, spoon the beef and sauce over the top, and finish with the remaining sliced chile and cilantro. Serve with lime wedges for squeezing.

Tips from the kitchen

  • Bruise the lemongrass with the back of your knife before chopping to release more of its citrusy oils.
  • If the stew looks dry during the long simmer, splash in a little extra stock or water to keep the beef submerged.
  • Taste at the end and adjust with a bit more soy sauce for salt or a pinch of sugar for balance.

Estimated nutrition per serving: 520 cal · 32g protein · 48g carbs · 22g fat

Make it your own

  • Swap rice noodles for cooked jasmine rice if you prefer.
  • Use boneless beef chuck cut into cubes for even richer results.
  • Add sliced bok choy or spinach in the last few minutes for greens.

Storing & make-ahead

Store the stew (without noodles) in an airtight container in the fridge up to 3 days. Reheat gently on the stove, adding a splash of stock, and cook fresh noodles when ready to serve. The stew also freezes well for up to 2 months.

Good to know

Can I make this in advance?
Yes. The stew actually tastes better the next day. Store it separately from the noodles and reheat when ready.
What cut of beef works best?
Any stewing beef like chuck is ideal since the long simmer breaks down the tough fibers into tender bites.
How spicy is it?
Mild to medium. Remove the chile seeds for less heat, or add an extra chile if you like it hot.
Can I use a slow cooker?
Sure. Cook the paste on the stove first, then transfer everything to a slow cooker on low for 6 to 8 hours.

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