Lemongrass Coconut Braised Beef (Printable Version)
Tender beef slow-cooked in lemongrass coconut milk with mushrooms for a fragrant, rich main dish.
# What You Need:
→ Beef
01 - 2 lbs beef chuck, cut into 2-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Aromatics & Sauce
04 - 2 tbsp vegetable oil
05 - 2 stalks lemongrass, trimmed and lightly smashed
06 - 1 large onion, thinly sliced
07 - 5 cloves garlic, minced
08 - 2-inch piece fresh ginger, sliced
09 - 2 red chilies, sliced
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 can (14 oz) coconut milk
13 - 1 cup beef broth
14 - Zest and juice of 1 lime
→ Vegetables
15 - 10 oz cremini or shiitake mushrooms, quartered
16 - 2 carrots, cut into 1-inch pieces
→ Garnish
17 - Fresh cilantro, chopped
18 - Sliced scallions
19 - Lime wedges
# Directions:
01 - Season beef cubes evenly with salt and pepper, coating all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until browned on all sides. Remove and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and chilies. Sauté for 3–4 minutes until fragrant and onions are softened.
04 - Stir in fish sauce and brown sugar; cook for 1 minute to meld flavors.
05 - Return the beef to the pot. Add coconut milk, beef broth, and carrots. Bring to a simmer.
06 - Reduce heat to low, cover, and braise for 1 hour.
07 - Add mushrooms, stir, and continue to braise covered for another 1–1.5 hours, until beef is very tender.
08 - Remove lemongrass stalks. Stir in lime zest and juice. Adjust seasoning if needed.
09 - Serve hot, garnished with cilantro, scallions, and lime wedges.
# Expert Tips:
01 -
- The beef becomes impossibly tender while soaking up all those fragrant Southeast Asian flavors
- Most of the cooking happens hands-off, leaving you free to do literally anything else
02 -
- Don't rush the searing step because those browned bits are where all the depth lives
- Coconut milk can sometimes separate during long cooking but will emulsify again when stirred
03 -
- Pat the beef completely dry before searing for the best caramelization
- Taste the sauce before serving and adjust with more fish sauce or lime juice as needed