Lunch: Thai Beef Stew With Lemongrass and Noodles

Recipe by The Bon Appétit Test Kitchen In this soul-satisfying dish, delicate rice noodles are combined with gingery spiced beef.

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Thai Beef Stew With Lemongrass and Noodles

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced
4 garlic cloves, 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, freshly ground pepper
2 tablespoons vegetable oil
2 whole star anise pods
1 cinnamon stick
1/2 cup reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1/4 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 ounces wide rice noodles
Lime wedges (for serving)

Instructions

Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10 –15 minutes; transfer to a plate.
Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5 –8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2 –3 hours.
Meanwhile, preheat oven to 350 °F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35 –45 minutes. Mix in scallions (they should wilt slightly).
Meanwhile, cook noodles according to package directions.
Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.