Thai Beef Stew

SERVES 8-10

This recipe is perfect for the Le Creuset Sauteuse.

1. 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.
2. Meanwhile, in a blender or food processor, blend lemongrass, garlic cloves, red chili paste and chopped ginger into a paste.
3. Heat your Le Creuset Sauteuse or a small Dutch oven over medium-high heat. Remove meat slices from marinade and sear. Transfer to a plate.
4. 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.
5. With a slotted spoon or mesh sieve, skim the top of the broth to collect any large pieces of fond.
6. Return the meat to the broth and bring to a simmer while the noodles cook.
7. While the broth is simmering, cook the rice noodles according to package directions. Drain and set aside.
8. 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.

INGREDIENTS

• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon vegetable oil
• 2 teaspoons fresh ginger, grated
• 2 pounds boneless beef chuck, very thinly sliced
• 2 lemongrass stalks, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons roasted red chili paste
• 1 tablespoon fresh ginger, peeled and chopped
• 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