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Thai Beef Stew with Lemongrass and Noodles
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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