Lemongrass Coconut Braised Beef (Printable version)

Tender beef slow-cooked in lemongrass and coconut milk with mushrooms for a rich, aromatic main course.

# Ingredient list:

→ 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
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 evenly with salt and pepper 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 until browned on all sides. Remove browned beef and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and chilies. Sauté for 3–4 minutes until fragrant and onions are softened.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute to dissolve sugar and meld flavors.
05 - Return the beef to the pot. Add coconut milk, beef broth, and carrots. Bring to a gentle simmer, stirring to combine.
06 - Reduce heat to low, cover, and braise for 1 hour.
07 - Add mushrooms, stir gently, and continue to braise covered for another 1–1.5 hours, until beef is very tender and easily pulls apart.
08 - Remove and discard 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, garnished generously with fresh cilantro, scallions, and lime wedges on the side.

# Expert Tips:

01 -
  • The beef becomes impossibly tender, almost melting in your mouth
  • That coconut milk sauce is something youll want to drink by the spoonful
  • The house smells incredible while it simmers away
02 -
  • Pat the beef completely dry before searing or it will steam instead of brown
  • Dont rush the searing step, those browned bits are flavor gold
  • The sauce will thicken as it cools, so dont worry if it seems loose while hot
03 -
  • Trim the lemongrass stalks well and remove any dry outer layers before smashing
  • If your coconut milk has separated, give the can a good shake or whisk before adding
  • Low and slow is better than rushing, so plan for at least two hours of braising time

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