Description
Fall-apart beef slow-simmered in fragrant coconut milk with lemongrass, chilies, and herbs—deeply comforting and aromatic.
Ingredients
- Beef chuck (large cubes)
- Coconut milk
- Lemongrass (bruised)
- Mushrooms
- Onion (sliced)
- Garlic (minced)
- Fresh ginger
- Fish sauce
- Brown sugar
- Red chilies (sliced)
- Lime juice
- Fresh herbs (cilantro, scallions)
- Neutral oil
- Cooked jasmine rice (for serving)
Instructions
- Season beef with salt and sear in oil until deeply browned; remove.
- Sauté onion, garlic, and ginger until fragrant.
- Return beef to the pot with lemongrass and mushrooms.
- Pour in coconut milk, fish sauce, and brown sugar.
- Bring to a gentle simmer, cover, and cook until beef is tender, about 3 hours.
- Finish with lime juice and sliced chilies.
- Serve hot over rice, topped with fresh herbs.
Notes
- For a spicier dish, add more red chilies.
- Can substitute beef chuck with brisket for a different texture.
- Serve with lime wedges for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg