Step 2

Heat the oil in a lidded saucepan over low heat. Fry the paste for 5 minutes, stirring, until fragrant.

Step 3

Stir in the beef, soy sauce, five-spice, brown sugar and beef stock. Cover, bring to a boil, then reduce heat and simmer gently for 1 hour 15 minutes.

Step 4

Remove the lid and simmer for a further 15 minutes until the beef is very tender and the broth is slightly reduced.

Step 5

While the stew finishes, cook the rice noodles according to the package directions, until just tender. Drain well and divide between 2 bowls.

Step 6

Spoon the beef stew over the noodles. Garnish with the remaining sliced chili and fresh cilantro. Serve with lime wedges.