Lemongrass Coconut Braised Beef (Printable)

Slow-braised beef in lemongrass and coconut milk with mushrooms, delivering rich Southeast Asian-inspired flavors.

# 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
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 generously with salt and pepper, ensuring even coating 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 deeply browned on all sides, approximately 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and chilies. Sauté for 3-4 minutes, stirring frequently, until fragrant and onions have softened and become translucent.
04 - Stir in fish sauce and brown sugar, scraping up any browned bits from the bottom of the pot. Cook for 1 minute to allow the sugar to dissolve and the flavors to meld.
05 - Return the seared beef and any accumulated juices to the pot. Add coconut milk, beef broth, and carrots. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
06 - Reduce heat to low, cover tightly, and braise for 1 hour. Maintain a gentle simmer throughout—liquid should bubble slowly with minimal movement.
07 - Add quartered mushrooms and stir gently to incorporate. Recover and continue braising for another 1 to 1.5 hours, or until beef is fork-tender and easily pulls apart.
08 - Remove and discard the lemongrass stalks. Stir in lime zest and fresh lime juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
09 - Ladle the braised beef and sauce into serving bowls. Generously top with chopped fresh cilantro, sliced scallions, and serve with lime wedges alongside steamed jasmine rice or rice noodles.

# Cooking Tips:

01 -
  • The beef becomes impossibly tender, practically melting apart under the weight of a fork while soaking up all that fragrant coconut goodness
  • Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep or feeding a crowd
  • The combination of earthy mushrooms, bright lime, and creamy coconut hits every single flavor note you could want
02 -
  • Pat your beef completely dry before searing, otherwise youll steam instead of brown and miss out on all those flavorful caramelized bits
  • Do not rush the braising time, this beef needs that full cook to transform from tough to meltingly tender
  • Let the dish rest for at least 15 minutes before serving, allowing the sauce to thicken slightly and the flavors to truly marry together
03 -
  • Trim the tough outer layers of your lemongrass before smashing, otherwise youll end up with fibrous bits in your sauce
  • If your coconut milk has separated, give the can a good shake or whisk it together before adding for a smooth, velvety result

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