Asian Beef Stew with Lemongrass and Coconut Milk
Let yourself be enchanted by this Asian stew that marries the tenderness of braised beef with the sweetness of coconut milk and the vibrant scent of lemongrass. A slow-cooked dish that warms the soul, like a journey into the heart of Southeast Asian flavors. I’ve thought of every ingredient so it harmonizes without alcohol or pork, with a touch of chili to brighten everything. You’ll see, the sauce becomes creamy and wonderfully fragrant. Serve it with plain rice or noodles, and let the aroma of fresh cilantro transport you. A generous and comforting stew, perfect for an out-of-the-ordinary dinner.
Ingredients
- beef for braising (chuck or brisket)600 g
- coconut milk400 ml (1 can)
- lemongrass stalks2
- garlic cloves3
- fresh ginger3 cm
- onion1 large
- soy sauce (alcohol-free)3 tablespoons
- sesame oil2 tablespoons
- fresh cilantro1 bunch
- sweet red chili peppers2
- salt and black pepperto taste
Instructions
- 1
Cut the beef into large cubes (4 cm). Crush the garlic, chop the ginger and onion. Split the lemongrass stalks lengthwise.
- 2
In a Dutch oven, heat the sesame oil over high heat and sear the meat on all sides (5 min). Remove and set aside.
- 3
In the same pot, sauté the onion, garlic, and ginger for 3 min. Add the lemongrass, whole chilies, and soy sauce. Stir.
- 4
Return the meat, pour in the coconut milk, season with salt and pepper. Bring to a boil, cover, and simmer over low heat for 50 min, until the meat is tender.
- 5
Adjust the seasoning. Serve hot, garnished with fresh chopped cilantro, accompanied by jasmine rice.
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