Minced meat "Asia style" with lemongrass and ginger

Ingredients for 4 servings:

• Peanut oil for frying
• 2 onions
• 5 cloves garlic
• 1 chili pepper(s)
• 5 stalks of lemongrass
• 1 piece(s) ginger (size as needed, I use about 2 pieces each, thumb-sized)
• 800 g minced beef
• 5 tbsp tomato puree
• 1 can tomato(s), peeled chopped (pelati)
• 1 bunch of coriander leaves
• 3 kaffir lime leaves
• 800 ml beef bouillon
• 1 tsp five-spice powder (star anise, Sichuan pepper, cassia cinnamon, fennel, clove)
• 5 tbsp fish sauce or oyster sauce
• 5 tbsp lime juice
• salt and pepper
• 400 g rice or rice noodles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Finely chop the onions, garlic, chili pepper, lemongrass, and ginger. Make sure the lemongrass is diced as finely as possible, and remove any tough outer leaves to avoid any hard pieces in the minced meat. Sauté the above ingredients in a little peanut oil over medium heat for about 2 minutes. Add the minced meat and fry until crumbly. Now add the tomato puree and fry for a minute. Then add the pelati, deglaze with the beef stock, and bring to a boil. Chop the coriander a little with scissors, but not too finely. Keep a few leaves for garnish. Add the chopped coriander and kaffir lime leaves, and then simmer everything over low heat for an hour. Stir occasionally and add a little stock if necessary. Season the minced meat with the lime juice, fish or oyster sauce, and five-spice powder. If desired, add a little more salt and pepper, but it’s not necessary. Garnish with the remaining coriander leaves and serve with rice noodles or rice.