Lemongrass Coconut Braised Beef (Printable)
Tender beef slowly cooked with lemongrass, coconut milk, and mushrooms for a flavorful 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 (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
# How-To:
01 - Season beef cubes evenly with salt and pepper, coating all surfaces.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and chilies if using. Sauté for 3-4 minutes until fragrant and onions are softened, stirring occasionally.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute, allowing the sugar to dissolve and the mixture to become aromatic.
05 - Return the seared beef to the pot. Add coconut milk, beef broth, and carrots. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
06 - Reduce heat to low, cover the pot, and braise for 1 hour. Maintain a gentle simmer throughout.
07 - Add quartered mushrooms, stir gently to incorporate, and continue braising covered for another 1 to 1.5 hours, until beef is very tender and easily pierced with a fork.
08 - Remove and discard the lemongrass stalks. Stir in lime zest and juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
09 - Serve hot over steamed jasmine rice or rice noodles. Garnish generously with chopped fresh cilantro, sliced scallions, and additional lime wedges on the side.
# Expert Tips:
01 -
- The coconut milk transforms into this velvety, deeply aromatic sauce that you'll want to soak up with every bite
- Beef chuck becomes impossibly tender after nearly three hours of slow braising, practically falling apart at the mere suggestion of a fork
02 -
- Don't rush the searing—that caramelized exterior is where half the flavor lives
- Smashing the lemongrass instead of just slicing it releases way more aromatic oils
- The sauce will look thin at first but thickens beautifully as it reduces and the coconut milk breaks down slightly
03 -
- If you can't find fresh lemongrass, use 1 tablespoon of lemongrass paste from a tube—but fresh is absolutely worth seeking out
- Adding the mushrooms in the last hour prevents them from becoming too soft and losing their texture