75 min
Asian Beef with Basil
Recipe GLPR620b2b4ea060b8
A fragrant and savory beef stew infused with lemongrass, garlic, ginger, and fresh basil. Tender beef chuck is simmered in a rich broth with aromatic spices and vegetables, creating a deeply flavorful dish. Served over rice noodles with torn fresh basil and sliced red chile for a vibrant finish.
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Ingredients
3 cloves garlic, minced
3 stalks fresh lemongrass, white and light green parts only, smashed
2 tablespoons soy sauce
2 tablespoons vegetable oil (for marinade)
1 teaspoon kosher salt
1 teaspoon sugar
1/8 teaspoon Chinese five-spice powder
3½ pounds beef chuck, cut into 1-inch pieces
2½ tablespoons vegetable oil (for cooking)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
5 cups beef broth
4 carrots, cut into 1-inch pieces
3 star anise pods
1 stalk lemongrass, white and light green parts, smashed
Kosher salt to taste
3 cups cooked rice noodles
½ cup fresh basil leaves, torn
1 long fresh red chile, thinly sliced
Directions
In a small bowl, combine the 3 minced garlic cloves, 3 smashed lemongrass stalks, 2 tablespoons soy sauce, 2 tablespoons vegetable oil, 1 teaspoon kosher salt, 1 teaspoon sugar, and five-spice powder. Mix until well combined and rub this marinade onto the beef chuck pieces. Let sit for at least 15 minutes while you prepare other ingredients.
Heat 1 tablespoon of the remaining vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the marinated beef and cook until browned on all sides, about 8 to 10 minutes per batch. Transfer the browned beef to a plate and set aside.
In the same pot, add the remaining 1½ tablespoons vegetable oil. Add the diced onion and cook over medium heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the 2 minced garlic cloves and fresh ginger, stirring constantly, until fragrant, about 1 minute.
Stir in the tomato paste and crushed red pepper flakes, cooking for about 1 minute to combine. Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the browned beef to the pot along with the 4 carrot pieces, 3 star anise pods, and 1 smashed lemongrass stalk. Bring to a simmer, then reduce heat to low. Cover and cook for 1½ to 2 hours, until the beef is very tender, stirring occasionally.
When the beef is tender, taste and adjust seasoning with kosher salt as needed. Stir in the torn fresh basil leaves just before serving and allow them to wilt, about 1 minute.
Divide the cooked rice noodles among serving bowls. Ladle the beef stew with broth over the noodles, distributing the beef, carrots, and broth evenly. Garnish with sliced fresh red chile and additional basil if desired.
