A flavorful and aromatic dish featuring tender beef braised in a rich coconut milk sauce with lemongrass and mushrooms.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
Yield:6 servings 1x
Category:Main Course
Method:Braising
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
1 stalk lemongrass, trimmed and smashed
1 can (14 ounces) coconut milk
1 cup beef broth
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
8 ounces mushrooms, sliced (shiitake or button)
1 teaspoon ground black pepper
1 tablespoon lime juice
Fresh cilantro, for garnish
Cooked jasmine rice, for serving
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the browned beef to the pot. Add the smashed lemongrass, coconut milk, beef broth, fish sauce, brown sugar, soy sauce, and ground black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
About 15 minutes before serving, add the sliced mushrooms to the pot and stir to combine. Cook until the mushrooms are tender.
Stir in the lime juice just before serving. Remove the lemongrass stalk.
Serve the braised beef over cooked jasmine rice and garnish with fresh cilantro.
Notes
For a spicier version, add sliced Thai bird chilies or a teaspoon of red pepper flakes during cooking.
Substitute the beef with chicken thighs for a lighter option, adjusting the cooking time to about 1 hour until the chicken is cooked through and tender.