Lemongrass Coconut Braised Beef (Printable)
Tender beef slow-braised in lemongrass coconut sauce with mushrooms, offering rich, fragrant flavors.
# 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)
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 Cook:
01 - Season beef cubes evenly with kosher salt and black pepper, ensuring all pieces are coated.
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. Remove 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 are softened, scraping up any browned bits from the bottom.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute to allow the sugar to dissolve and flavors to meld.
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.
06 - Reduce heat to low, cover tightly, and braise for 1 hour. Check occasionally to maintain a gentle simmer.
07 - Add quartered mushrooms and stir gently to incorporate. Continue braising covered for another 1–1.5 hours until beef is fork-tender and mushrooms are cooked through.
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 in bowls, generously garnished with chopped cilantro, sliced scallions, and additional lime wedges on the side.
# Expert Tips:
01 -
- The coconut milk creates this impossibly velvety sauce that clings to every single bite of beef
- Your whole house will smell like the most inviting Southeast Asian kitchen youve ever imagined
- Most of the cooking time is hands off, leaving you free to do absolutely nothing
02 -
- Pat the beef completely dry before searing or it will steam instead of develop that gorgeous brown crust
- Low and slow is absolutely essential, rushing this will only make you sad and disappointed
- The sauce should thicken naturally as it reduces, but you can always uncover for the last 30 minutes
03 -
- This actually tastes even better the next day, so make it ahead if you can
- Removing the lemongrass stalks before serving prevents anyone from biting into tough fibrous pieces