This spicy Chinese inspired beef stew makes a delicious change from the conventional.

Ginger, garlic, lemongrass, and fresh coriander are whizzed together to make a tasty paste then beef, soy sauce and Chinese five-spice is added to bring the flavours together.

Serves 4.

1 tbs lazy ginger

½ tsp lazy garlic

2 lemongrass stalks, outer leaves removed and finely chopped

Small bunch fresh coriander, plus extra to serve

½ tsp lazy chilli

1 tbs vegetable oil

500g stewing beef, cut into 2.5cm cubes

4 tbs dark soy sauce

2 tsp Chinese five – spice powder

2 tsp soft brown sugar (or sweetener to taste but the brown sugar will add to the texture as well as the sweetness)

400ml beef stock

1 tbs cornflour

Tiny Pepperdew red peppers to garnish or slices of red chilli if you like it hot

Boiled brown or white rice to serve

Method

Put the ginger, garlic, lemongrass, coriander and chilli into a food processor and pulse until pureed.

Heat the oil in a pan over a low heat. Add the puree and cook for 5 minutes. Stir in the beef, soy sauce, five – spice, sugar, and stock. Put on a lid and bring to the boil, then lower the heat to a simmer and cook for 1 ½ hours.

Cook the rice according to the packet instructions.

Remove the lid and cook for a further 15 minutes until the beef is tender.

Combine the cornflour with a small amount of the hot stock mix to make a smooth paste and add back to the stew to thicken the sauce, cook very gently for 5 minutes but be careful not to let the sauce burn on the bottom of the pan.

Just before serving, drain the rice, divide between the serving bowls spoon over the beef stew.

Serve sprinkled with fresh coriander leaves and the pepperdew peppers of chilli slices if using.

🧑🏼‍🍳 Chef’s Note; This stew freezes very well without the garnishes.