Lemongrass Coconut Braised Beef (Printable)

Tender beef cooked in a fragrant lemongrass coconut sauce with earthy mushrooms and vibrant aromatics.

# 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 (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:

01 - Season beef cubes generously 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 cubes 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, being careful not to burn the garlic.
04 - Stir in fish sauce and brown sugar; cook for 1 minute to dissolve the sugar and allow flavors to meld.
05 - Return the beef and any accumulated juices to the pot. 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, and continue braising covered for another 1 to 1.5 hours until beef is fork-tender.
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, sliced scallions, and additional lime wedges on the side.

# Expert Tips:

01 -
  • The beef becomes impossibly tender, almost melting in your mouth after hours of slow cooking
  • The coconut milk creates this velvety sauce that clings perfectly to every bite
  • It tastes like something you'd order at a restaurant but comes together with mostly pantry staples
02 -
  • Removing the lemongrass stalks before serving prevents anyone from biting into tough fibrous pieces
  • The sauce should thicken naturally as it reduces, but don't rush it by cooking at too high a temperature
  • Letting the dish rest for 10 minutes before serving allows the flavors to settle beautifully
03 -
  • Trim the tough outer layers of lemongrass before smashing, keeping only the tender inner stalks
  • If the sauce reduces too much, add splashes of water or broth rather than more coconut milk
  • Fresh chilies add wonderful heat, but seeded ones keep it family-friendly while still contributing flavor

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