Lemongrass Coconut Braised Beef (Printable)
Tender beef slow-braised with lemongrass, coconut milk, and mushrooms for a rich, aromatic flavor.
# 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)
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 Make It:
01 - Rub beef cubes thoroughly with kosher salt and black pepper, ensuring even coating on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches, turning until browned on all sides. Transfer browned beef to a plate and set aside.
03 - Add onion, lemongrass, garlic, ginger, and chilies to the same pot. Sauté for 3–4 minutes until fragrant and onions have softened.
04 - Stir in fish sauce and brown sugar, scraping up any browned bits from the bottom of the pot. Cook for 1 minute to meld flavors.
05 - Return seared beef to the pot. Pour in coconut milk, beef broth, and add carrots. Bring mixture to a gentle simmer.
06 - Reduce heat to low, cover tightly, and braise for 1 hour, maintaining a gentle simmer.
07 - Stir in quartered mushrooms, distributing evenly throughout the braising liquid.
08 - Continue braising covered for 1 to 1.5 hours longer, until beef is fork-tender and yields easily to pressure.
09 - Discard lemongrass stalks. Stir in lime zest and juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
10 - Ladle braised beef and sauce into bowls. Garnish generously with chopped cilantro, sliced scallions, and lime wedges. Serve immediately with steamed jasmine rice.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender, almost melting into that fragrant coconut sauce after hours of slow braising
- Lemongrass and lime cut through the richness, making each bite impossibly balanced and bright
- Mushrooms soak up all those aromatic juices, becoming the most surprising highlight of the whole dish
02 -
- Pat the beef completely dry before searing, or it will steam instead of develop that beautiful caramelized crust
- Resist the urge to lift the lid too often during braising, you want that gentle, consistent heat to work its magic
- The sauce might look separated at first but will come together beautifully as it rests
03 -
- Trim the lemongrass stalks well and smash them quite firmly to release all those aromatic oils
- Use full-fat coconut milk for the silkiest sauce, light versions just dont achieve that luxurious texture