1 hour 30 min serves 4-6

Thai Lemongrass Beef with Rice Noodles

We use a pre-made Thai stir in paste from Gourmet Gardens to save prep time on this aromatic and slighty spicy noodle soup. You can find stir in spices in the fresh herb section of most produce departments. They are great time saving option and also reduce waste, no more half used wilted herbs in the fridge!Recipe Note: Pre chuck roast is a 1 1/2 pound portion. This recipe calls for half of a roast. Save the other half for soup or stew or try our Gumbo recipe.



  • 1 half of a Pre chuck roast (12 OZ), cut into 1 ½ inch pieces, seasoned with salt
  • Juice of 1 lime
  • 2 T vegetable oil
  • 4 T Thai seasoning paste ( we like Gourmet Gardens brand)
  • 2 whole star anise pods
  • 1 cinnamon stick
  • ½ C reduced sodium soy sauce
  • 1 T fish sauce (nam pla or nuoc nam we like Red Boat brand)
  • ¼ C packed light brown sugar
  • 8 C low sodium chicken stock or water
  • 1 C unsweetened coconut flakes
  • ½ pound peeled carrots, sliced on the diagonal in to 1 inch slices
  • 2 scallions chopped, plus additional for serving
  • 4 T chopped cilantro
  • 4 oz rice noodles
  • Lime wedges for serving
  • Optional; Instant Pot/Pressure Cooker
  1. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown chuck roast, turning occasionally until browned. Remove to a platter and toss with lime juice while hot. Alternately, you can sear meat and cook in an Instant Pot/pressure cooker for 35 minutes.
  2. Add Thai seasoning paste to the same pan (if pan has burned oil from cooking the meat, wipe with a paper towel) and cook over medium heat, without burning for 2 minutes. Add star anise, cinnamon stick, soy sauce, fish sauce, and brown sugar and stir to combine.
  3. Add stock or water and beef, along with any accumulated juices and bring to a boil. Lower heat and simmer, partially covered for 2 to 2 ½ hours, skimming occasionally if needed, until meat is tender (it should shred easily with 2 forks) and broth is slightly thickened.
  4. While broth is cooking, preheat oven to 300°F. Place a sheet of parchment on a baking sheet and toast coconut in a single layer until browned, about 4 minutes. Watch carefully so it doesn’t burn.
  5. After testing beef for tenderness, around the final 10 minutes of cooking add the sliced carrots and continue to simmer. When carrots are crisp-tender remove pot from heat and let soup cool slightly.
  6. Cook noodles according to package directions. Drain noodles and divide among soup bowls, ladle soup over and top with toasted coconut, scallions and cilantro. Serve with additional lime wedges.


Thai Lemongrass Beef with Rice Noodles

Amount per 821 g

  • 821 g

    1 serving
  • 508 ckcal

  • 15.86 g

  • 301 mg

  • 3.2 g

  • 18.83 g

  • 25.89 g

  • 11.96 g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt