Description
A rich and flavorful dish featuring tender beef braised in coconut milk and lemongrass.
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 stalks lemongrass, trimmed and smashed
- 1 medium onion, sliced
- 1 cup mushrooms, sliced
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh cilantro for garnish
Instructions
- Start by heating oil in a large pot over medium-high heat. When the oil shimmers, add the beef chunks and sear them until browned on all sides.
- Remove the beef and set it aside. In the same pot, sauté garlic, onion, and ginger until fragrant.
- Add the smashed lemongrass stalks and let them release their citrusy oils. Stir in the mushrooms, letting them soften.
- Return the beef to the pot. Pour in the coconut milk and beef broth, then add soy sauce, brown sugar, salt, and pepper. Stir gently to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 to 2 hours.
- If a thicker sauce is desired, mix cornstarch with a bit of water and stir it in during the last few minutes of cooking.
- Serve hot, garnished with fresh cilantro.
Notes
- The first bite is always the best—rich, fragrant, and deeply satisfying.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg