Lemongrass Coconut Braised Beef (Printable)
Tender beef slow-braised with lemongrass, coconut milk, and mushrooms for a rich, fragrant 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)
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 Steps:
01 - Season beef cubes evenly with kosher salt and black pepper, ensuring all surfaces are coated for maximum flavor penetration during braising.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, approximately 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, scraping up browned bits from the bottom.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute to allow sugar to dissolve and flavors to meld.
05 - Return beef to the pot along with any accumulated juices. Add coconut milk, beef broth, and carrots. Bring 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 to incorporate, and continue braising covered for another 1 to 1.5 hours until beef is fork-tender.
08 - Remove lemongrass stalks from the pot. 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. Garnish generously with chopped cilantro, sliced scallions, and lime wedges on the side.
# Expert Tips:
01 -
- The coconut milk creates the most velvety sauce you'll ever taste
- It's one of those dishes that tastes even better the next day
02 -
- Removing the lemongrass stalks before serving is non-negotiable, they're too tough to eat
- The lime juice at the end is what cuts through the richness and makes the whole dish sing
03 -
- Make this a day ahead, the flavors meld beautifully overnight
- If the sauce is too thin, uncover for the last 30 minutes of cooking