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2 carrots, peeled and julienned into 2-inch strips
2 red bell peppers, julienned into 2-inch strips
2 quarts beef stock
1 Kaffir lime leaf
1 box wide rice noodles
Scallions and cilantro leaves for garnish
In a small bowl, mix together soy sauce, fish sauce, rice wine vinegar, vegetable oil and grated ginger. Pour into a large sealable bag and add sliced beef. Marinate 30 minutes to 1 hour.
Meanwhile, in a blender or food processor, blend lemongrass, garlic cloves, red chili paste and chopped ginger into a paste.
Heat a sauteuse or small Dutch oven over medium-high heat. Remove meat slices from marinade and sear. Transfer to a plate.
In the same pan, add the lemongrass paste, peppers and carrots. Saute until the mixture becomes a little darker in color and very aromatic. Pour in the beef stock and add the lime leaf. Bring to a boil, then lower to a simmer and let cook 20 minutes.
With a slotted spoon or mesh sieve, skim the top of the broth to collect any large pieces of fond.
Return the meat to the broth and bring to a simmer while the noodles cook.
While the broth is simmering, cook the rice noodles according to package directions. Drain and set aside.
To serve, ladle broth, meat and veggies into a bowl. Add a serving of noodles on top of the broth, and garnish with scallions and cilantro leaves.
Le Creuset stoneware is perfectly suited to baking pies, quiches, casseroles and more. It heats evenly, to prevent hot spots and cook food in a uniform fashion. The result is a golden brown crust with fully cooked ingredients throughout.
The smooth, impermeable glaze resists staining and easily releases foods, making cleanup a breeze.
Stoneware is safe for the oven, broiler and microwave. And because it resists stains and odors, it’s ideal for storing foods in the refrigerator or freezer.
This stew was amazing! I loved the flavors and the recipe was very easy to follow. The only thing I would change and its only to personal preference, is I would use chicken and chicken broth instead of beef.
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Bottom Line Yes, I would recommend this to a friend