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Fragrant Vietnamese-style British Beef & Lemongrass Stew
Inspired by bo kho, a traditional southern Vietnamese beef stew. Think tender British beef, fragrant lemongrass, curry powder and plenty of ginger and garlic. Add mangetout for your greens and scatter with coriander for freshness. Finish with a squeeze of lime for that final zing.
Prep in 10
High protein
8 plants
Serving size
Ingredients
- 1 carrot (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 15g creamed coconut (use half)
- 1 handful of fresh coriander (use half)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 shallot (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime (use half)
- 150g beef strips
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tbsp tomato purée (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g mangetout (use half)
Nutritional Information
Calories: 672
Protein: 41g
Carbs: 56g
Fat: 32g
Ingredients
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 handful of fresh coriander
- 80g brown rice (100% Brown Rice)
- 15ml hot honey (honey, chilli extract)
- 2 tbsp tomato purée
- 15g creamed coconut
- 300g beef strips
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 unwaxed lime
- 1 carrot
- 1 shallot
- 80g mangetout
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 647
Protein: 38g
Carbs: 56g
Fat: 31g
Fragrant Vietnamese-style British Beef & Lemongrass Stew
Inspired by bo kho, a traditional southern Vietnamese beef stew. Think tender British beef, fragrant lemongrass, curry powder and plenty of ginger and garlic. Add mangetout for your greens and scatter with coriander for freshness. Finish with a squeeze of lime for that final zing.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep time
- Roughly dice the shallot. Cut the carrot into 1cm half-moons. Quarter the lime. Roughly chop the coriander
- Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
Get your simmer on
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and shallot, and cook for 3-4 mins, until the veg begins to soften. Season with salt and pepper
- Add the beef and cook for another 3 mins. Add the ginger & garlic paste, lemongrass puree, tomato puree and curry powder. Cook for 1 min, then pour in the coconut mixture and honey. Simmer for 8 mins, until the beef is cooked through and the sauce has thickened
- In the final 3 mins, add the mangetout. Add a squeeze of lime juice and season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the beef stew between bowls, with the rice alongside
- Top with the chopped coriander and garnish with the remaining lime wedges
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