Name: Thai Beef Stew with Lemongrass and Noodles
Yield: 6 Servings
Ingredients: 4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced; 4 cloves garlic chopped; 4 kaffir lime leaves, chopped; 2 tablespoons chopped peeled ginger; 2 red Thai chiles, with seeds, sliced; 3 pounds boneless beef chuck, cut into 2” pieces; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 2 whole star anise pods; 1 cinnamon stick; ½ cup reduced-sodium soy sauce; 1 tablespoon fish sauce (such as nam pla or nuoc nam); ¼ cup (packed) light brown sugar; 1 cup unsweetened coconut flakes; 4 medium shallots, quartered; 1 pound carrots, peeled, cut into 2” lengths, halved if large; 4 scallions, cut into 1” lengths, plus more for serving; 8 oz. wide rice noodles; Lime wedges (for serving)

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Ditte Isager

In this soul-satisfying dish, delicate rice noodles are combined with gingery spiced beef.

Recipe notes