Creamy Lemongrass Coconut Braised Beef
Creamy Lemongrass Coconut Braised Beef delivers bold flavor and rich texture. This recipe solves the challenge of making a restaurant-quality dish at home. After making this many times, I’ve perfected the balance of spice and creaminess. The creamy sauce and aromatic lemongrass make every bite unforgettable. Try my Slow Cooker French Onion Meatballs for an easy dinner side. If you love recipes like this, you’ll also enjoy Slow Cooker French Onion Meatballs and Creamy Caramelized Onion Pasta.
Why This Creamy Lemongrass Coconut Braised Beef Is Pure Comfort
- Bold tropical flavor
- Perfect for cozy dinners
- Easy to make
- Rich and creamy
What You'll Need for Creamy Lemongrass Coconut Braised Beef
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 stalks lemongrass, thinly sliced
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 red chili, sliced (optional)
- 1 tbsp sugar
- Optional: cilantro for garnish
- Optional: sliced green onions
- Optional: sesame seeds
đź“ť Ingredient Notes
- beef chuck roast: Use a well-marbled cut for the best flavor and tenderness.
- lemongrass: The outer layer can be peeled for a milder flavor.
- soy sauce: Use low-sodium if preferred, but regular works well too.
đź›’ Tools & Equipment I Recommend
- Non-stick Dutch oven — Ensures even cooking and prevents sticking. → See on Amazon
- High-quality meat thermometer — Guarantees perfectly cooked beef every time. → See on Amazon
How to Make Creamy Lemongrass Coconut Braised Beef
- Step 1: Heat oil in a large pot over medium-high heat. Brown the beef in batches. Set aside.
- Step 2: Add lemongrass, garlic, ginger, and chili. Sauté for 2 minutes.
- Step 3: Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for 1 minute.
- Step 4: Add beef, coconut milk, and broth. Bring to a simmer. Cover and cook for 1.5–2 hours.
- Step 5: Adjust seasoning. Garnish with cilantro and green onions. Serve over rice.
Cook's Tips for Perfect Creamy Lemongrass Coconut Braised Beef
- Cooking technique: Brown the beef first for deeper flavor.
- Common mistake and fix: If the sauce is too thin, simmer longer to reduce.
- Flavor enhancement: Add a splash of lime juice before serving for brightness.
- Preparation: Marinate the beef for 1 hour for extra tenderness.
Storing & Reheating Creamy Lemongrass Coconut Braised Beef
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make the day before and reheat for best flavor.
Freezing Creamy Lemongrass Coconut Braised Beef
Freeze in portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15–20 minutes. Microwave: Reheat in short bursts to avoid sogginess.
Recipe Notes
- Chef tip: Use a heavy pot for even heat distribution.
- Best substitution: For a vegan version, use tofu and vegetable broth.
- Make-ahead: The flavors improve after resting overnight.
- Scaling: Adjust ingredient quantities for larger groups.
- Troubleshooting: If the beef is too tough, extend the cooking time by 30 minutes.
Want to level up this recipe?
Cast iron skillet — Provides even heat and enhances browning. → Check price on Amazon
Creamy Lemongrass Coconut Braised Beef
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 stalks lemongrass, thinly sliced
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
Seasonings
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 red chili, sliced (optional)
- 1 tbsp sugar
Optional Toppings
- cilantro for garnish
- sliced green onions
- sesame seeds
Instructions
- Step 1: Heat oil in a large pot over medium-high heat. Brown the beef in batches. Set aside.
- Step 2: Add lemongrass, garlic, ginger, and chili. Sauté for 2 minutes.
- Step 3: Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for 1 minute.
- Step 4: Add beef, coconut milk, and broth. Bring to a simmer. Cover and cook for 1.5–2 hours.
- Step 5: Adjust seasoning. Garnish with cilantro and green onions. Serve over rice.
Notes
- Chef tip: Use a heavy pot for even heat distribution.
- Best substitution: For a vegan version, use tofu and vegetable broth.
- Make-ahead: The flavors improve after resting overnight.
- Scaling: Adjust ingredient quantities for larger groups.
- Troubleshooting: If the beef is too tough, extend the cooking time by 30 minutes.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F for 15–20 minutes.
- Microwave reheat: Reheat in short bursts to avoid sogginess.
- Make ahead: Make the day before and reheat for best flavor.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbs: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Lemongrass Coconut Braised Beef FAQs
Yes, this recipe can be made a day in advance. Reheat gently for best results.
Braising time is key. Ensure the beef cooks for at least 1.5 hours to become tender.
Yes, store in airtight containers for up to 3 months. Thaw and reheat before serving.
If lemongrass is unavailable, use 1 tbsp of lemon zest and 1 tsp of lemongrass powder.
Yes, this cozy and creamy dish is perfect for cold nights. The lemongrass adds a refreshing twist.
A Warm Final Note
I can’t wait for you to try Creamy Lemongrass Coconut Braised Beef and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
