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Vietnamese beef and lemongrass one pot

Name: Vietnamese beef and lemongrass one pot
Total time: 2 h
Ingredients: oil; lean steak 600g, diced; shallots 4, sliced; lemongrass 3 stalks, 1 bashed but left whole; garlic 2 cloves, crushed; red chillies 2, chopped; kaffir lime leaves 3; star anise 2; vegetable stock 400ml; fish sauce 1 tbsp; lime 1, plus wedges to serve; coriander leaves to serve; jasmine rice or greens to serve

2 hours
serves 6
Easy

We love Vietnamese-inspired flavours, and this Vietnamese beef and lemongrass one pot is a definite winner. It's a one-pot, so there's minimal washing up, and is under 300 calories but still packs a punch in terms of flavour

Published: September 24, 2015 at 2:05 pm

Ingredients

oil
lean steak 600g, diced
shallots 4, sliced
lemongrass 3 stalks, 1 bashed but left whole
garlic 2 cloves, crushed
red chillies 2, chopped
kaffir lime leaves 3
star anise 2
vegetable stock 400ml
fish sauce 1 tbsp
lime 1, plus wedges to serve
coriander leaves to serve
jasmine rice or greens to serve

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.