Vietnamese beef and lemongrass one pot
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- oil
- 600g lean steakdiced
- 4 shallotssliced
- 3 stalks lemongrass2 finely chopped, 1 bashed but left whole
- 2 cloves garliccrushed
- 2 red chillieschopped
- 3 lime leaves
- 2 star anise
- 400ml vegetable stock
- 1 tbsp fish sauce
- 1 limeplus wedges to serve
- to serve coriander leaves
- to serve jasmine rice or greens
Nutrition: per serving
- kcal155low
- fat6.5g
- saturates2.6g
- carbs2.1g
- fibre0.7g
- protein21.6g
- salt0.8g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Heat 1 tsp oil in an ovenproof pan with a lid. Season the steak pieces and fry in batches, scooping out once browned. Add the shallots, lemongrass, garlic and chilli to the same pan and cook until fragrant. Add the lime leaves, star anise and the meat, and cover with stock. Add the fish sauce. Put the lid on and put in the oven for 1½ hours. (Remove the lid for the last 15 minutes to thicken the sauce if it’s too thin.)
step 2
Add the lime juice and the season with more fish sauce if you like. Scatter with coriander and serve in bowls with jasmine rice and Asian greens.
