1stalk lemongrassends removed and hard layers pulled off, chopped
2.5cmpiece of gingerpeeled and chopped roughly
1onionchopped roughly
zest of one lime
juice of one lime
1small red chilli
½cupsweet soy saucekecap manis
1tablespoonfish sauce
2cupswater
1cinnamon stick
3star anise
½bunch corianderchopped
3spring onionssliced
Noodles
1carrotjulienned or spiralised
1zucchinijulienned or spiralised
1packet vermicelli noodlesboiled and cooled
Instructions
Combine the lime zest and juice, onion, chilli, lemongrass and ginger in a food processor or blender with 1 tablespoon of water. Blend until it forms a paste.
In a frypan over high heat sear the beef cubes until browned.Set aside.
Add the paste to the frypan and fry for about 1minute or until the lemongrass is soft.
Add the beef back into the pan with any juices and coat in the paste.
Pour the sweet soy and fish sauce over the beef add the star anise and cinnamon, heat for one minute then remove all to the slow cooker.
Add 2 cups of water and put a teatowel under the slowcooker lid.
Cook on low for 9 hours.
Boil the noodles according to the packet instructions (mine said 5 minutes). Add the zoodles and carrot noodles.
Put as much beef as you want over your noodles and zoodles then add some sauce.
Add the coriander and spring onions. I let the kids make the choices about how much of each they want!