Lemongrass Coconut Braised Beef (Printable Version)
Tender beef braised slowly with lemongrass, coconut milk, and mushrooms for a rich, aromatic meal.
# What You'll 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 (optional, for heat)
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 generously with kosher salt and black pepper, ensuring even coverage on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until deeply browned on all sides, approximately 3-4 minutes per batch. Remove browned beef and set aside on a plate.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and red chilies if using. Sauté for 3-4 minutes until fragrant and onions have softened, stirring occasionally to prevent burning.
04 - Stir in fish sauce and brown sugar, cooking for 1 minute to allow the sugar to dissolve and flavors to meld.
05 - Return the seared beef to the pot along with any accumulated juices. Add coconut milk, beef broth, and carrots. Bring the mixture to a gentle simmer, stirring to combine.
06 - Reduce heat to low, cover tightly, and braise for 1 hour. Maintain a gentle simmer throughout.
07 - Add quartered mushrooms to the pot, stir gently, and continue braising covered for an additional 1 to 1.5 hours. The beef is ready when it yields easily to a fork.
08 - Remove and discard the lemongrass stalks. Stir in lime zest and juice. Taste and adjust seasoning with additional salt if needed.
09 - Serve hot over steamed jasmine rice or rice noodles, generously garnished with chopped fresh cilantro, sliced scallions, and additional lime wedges on the side.
# Expert Tips:
01 -
- The coconut milk transforms into the most velvety sauce youve ever tasted, clinging to every tender bite of beef.
- Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
- Dont rush the searing step, that browned fond on the bottom of your pot is where layers of flavor develop.
- The sauce will continue thickening as it rests, so dont panic if it looks slightly thin when you first finish cooking.
03 -
- Trim the lemongrass stalks well, removing any dry outer layers before smashing.
- If your sauce looks too thick, add a splash more beef broth rather than water.