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Lemongrass Coconut Braised Beef

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By Naomi Grant • February 21st, 2026
Fragrant lemongrass coconut braised beef with mushrooms steams next to jasmine rice. Save
Fragrant lemongrass coconut braised beef with mushrooms steams next to jasmine rice. | flavorfeasthub.com

Tender beef cubes are seared and slow-braised in a fragrant sauce made from lemongrass, coconut milk, and savory aromatics. Earthy mushrooms and fresh lime zest add depth and balance to this rich, Southeast Asian-inspired dish. The long, gentle cooking melds flavors and tenderizes the beef for a comforting and aromatic meal. Garnished with cilantro and scallions, it pairs beautifully with steamed jasmine rice or noodles. Optional chilies offer a subtle heat boost.

The first time I made this braised beef, my tiny apartment filled with this impossible combination of lemongrass and coconut that made neighbors actually knock on my door to ask what was happening in there.

I served this at a dinner party last winter, and my friend who claims to hate coconut milk went back for thirds. The mushrooms soak up the braising liquid and become these little flavor bombs.

Ingredients

  • 2 lbs beef chuck: Chuck has the perfect marbling for slow braising, staying juicy while falling apart into tenderness
  • 2 stalks lemongrass: Smashing them releases all those citrusy oils that infuse the entire sauce
  • 1 can coconut milk: Full fat is non negotiable here, it creates that luscious velvety sauce
  • 10 oz cremini or shiitake mushrooms: They hold their texture beautifully and soak up the braising liquid like sponges
  • Fish sauce: The secret umami bomb that makes everything taste deeper and richer

Instructions

Sear the beef:
Season the beef cubes generously with salt and pepper. Heat oil in a Dutch oven over medium high heat and work in batches to get a deep brown crust on all sides. Set aside.
Build the aromatics:
In the same pot, sauté onion, smashed lemongrass, garlic, ginger, and chilies until fragrant. The onions should soften and the lemongrass should perfume the oil.
Create the braising liquid:
Stir in fish sauce and brown sugar, letting caramelize briefly. Return the beef and add coconut milk, beef broth, and carrots.
Braise low and slow:
Bring to a simmer, then cover and reduce to low. Let it braise for 1 hour before adding the mushrooms, then continue for another 1 to 1.5 hours.
Finish bright:
Remove the woody lemongrass stalks. Stir in lime zest and juice, then adjust the seasoning.
Tender beef chunks glisten in creamy coconut milk sauce, with carrots. Save
Tender beef chunks glisten in creamy coconut milk sauce, with carrots. | flavorfeasthub.com

This has become my go to for rainy Sundays. Something about the slow bubbling away makes the whole house feel warmer and more alive.

Getting The Most From Your Lemongrass

I learned to trim the woody bottom and top, then smash the stalk with the back of my knife or a heavy pan. This releases all those incredible aromatic oils. If you cannot find fresh lemongrass, freeze dried works in a pinch, but fresh makes a noticeable difference.

Making It Ahead

This braises beautifully and actually tastes better the next day. Make it up to three days ahead, letting it cool completely before refrigerating. Reheat gently over low heat, stirring occasionally. The sauce continues to develop and the beef becomes even more tender.

Serving Suggestions

Steamed jasmine rice is the classic pairing, but rice noodles work wonderfully too. I love adding extra fresh herbs and those lime wedges at the table, letting everyone adjust their own bowl.

  • Fresh Thai basil adds another layer of aroma
  • A little extra chili oil on the side for heat lovers
  • Cucumber slices help balance the richness

Aromatic lemongrass coconut braised beef with mushrooms served in a rustic bowl. Save
Aromatic lemongrass coconut braised beef with mushrooms served in a rustic bowl. | flavorfeasthub.com

There is something deeply satisfying about a dish that rewards patience so generously. Every long simmer is worth it.

Questions & Answers

Braise the beef for approximately 2 to 2.5 hours until it becomes tender and infused with the lemongrass and coconut flavors.

Yes, vegetable broth can be used as a substitute, but it may alter the depth of flavor slightly.

Cremini or shiitake mushrooms are ideal as they provide an earthy flavor that complements the rich sauce.

Including sliced red chilies during cooking adds a pleasant heat, but they can be omitted for a milder version.

Fresh cilantro, scallions, and lime wedges brighten the dish and add fresh herbal and citrus notes.

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Fragrant lemongrass coconut braised beef with mushrooms steams next to jasmine rice.
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Lemongrass Coconut Braised Beef

Slow-braised beef cooked with lemongrass, coconut milk, and mushrooms for a tender, flavorful main dish.

Prep 25m
Cook 150m
Total 175m
Servings 4
Difficulty Medium

Ingredients

Beef

  • 2 lbs beef chuck, cut into 2-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Aromatics & Sauce

  • 2 tbsp vegetable oil
  • 2 stalks lemongrass, trimmed and lightly smashed
  • 1 large onion, thinly sliced
  • 5 cloves garlic, minced
  • 2-inch piece fresh ginger, sliced
  • 2 red chilies, sliced
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 can (14 oz) coconut milk
  • 1 cup beef broth
  • Zest and juice of 1 lime

Vegetables

  • 10 oz cremini or shiitake mushrooms, quartered
  • 2 carrots, cut into 1-inch pieces

Garnish

  • Fresh cilantro, chopped
  • Sliced scallions
  • Lime wedges

Instructions

1
Season the Beef: Season beef cubes generously with kosher salt and black pepper, ensuring even coverage on all sides.
2
Sear the Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Remove browned beef and set aside on a plate.
3
Build Aromatic Base: In the same pot, add onion, lemongrass, garlic, ginger, and red chilies. Sauté for 3-4 minutes until fragrant and onions are translucent, stirring occasionally to prevent burning.
4
Add Seasonings: Stir in fish sauce and brown sugar. Cook for 1 minute, allowing the sugar to dissolve and the mixture to become aromatic.
5
Combine and Simmer: 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.
6
Initial Braise: Reduce heat to low, cover tightly with a lid, and braise for 1 hour. Maintain a gentle simmer throughout—the liquid should barely bubble.
7
Add Mushrooms and Continue Braising: Add quartered mushrooms and stir gently to incorporate. Cover again and continue braising for 1 to 1.5 hours, until beef is fork-tender and easily pulls apart.
8
Finish with Lime: 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.
9
Serve: Ladle the braised beef into bowls and serve hot, generously garnished with chopped fresh cilantro, sliced scallions, and additional lime wedges on the side.
Additional Information

Equipment Needed

  • Dutch oven or heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Wooden spoon

Nutrition (Per Serving)

Calories 520
Protein 41g
Carbs 17g
Fat 31g

Allergy Information

  • Contains fish (fish sauce)
  • Contains coconut
  • May contain soy if substituting fish sauce
  • Ensure beef broth and packaged ingredients are certified gluten-free if necessary
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Naomi Grant

Passionate home cook sharing easy recipes, cooking tips, and family favorites for everyday flavor.