Have you tried making spicy lemongrass dried beef at home? At first glance, it might sound like the familiar stir-fried beef with lemongrass and chili, but this dish is far more intricate in preparation. Still, the end result is well worth the effort rich, aromatic, and irresistibly flavorful. If you’re not sure how to make it yet, check out these two great recipes from Khô bò CALI!
Spicy Lemongrass Dried Beef – Rich, Aromatic, and Full of Flavor
This dish is a flavorful fusion of tender beef, aromatic lemongrass, and the gentle heat of chili — perfect for family meals or cozy weekend dinners. Here’s what you’ll need to prepare a hearty portion for 4 people:
Ingredients for Spicy Lemongrass Dried Beef (serves 4):
-
Beef brisket or your preferred cut – 600g (tender and flavorful, ideal for slow cooking)
-
Lemongrass stalks – 6 (lightly smashed and finely chopped to release their aroma)
-
Chili pepper – 1 (adjust to taste for your desired level of heat)
-
Fish sauce – 2 tablespoons (for that classic umami-rich base)
-
Soy sauce – 1.5 tablespoons (adds depth and color)
-
Oyster sauce – 1 tablespoon (enhances the richness of the meat)
-
Cooking oil – 2 tablespoons
-
Garlic oil – ½ tablespoon (for added aroma; can be homemade by frying minced garlic until golden)
-
Sugar – ½ tablespoon (balances out the savory elements)
-
MSG (optional) – ½ teaspoon (to round out the flavors)
With these simple yet carefully chosen ingredients, you’ll be well on your way to creating an unforgettable spicy lemongrass dried beef dish that brings warmth and satisfaction to any meal.
How to Prepare Spicy Lemongrass Dried Beef
Step 1: Preparing and Marinating the Beef
To ensure your beef is clean, tender, and free from any unwanted odors, here are a few tried-and-true methods for proper preparation:
-
Method 1: Soak the beef in about one cup of white wine for 15 minutes, then rinse thoroughly with clean water. This helps remove any strong smell while tenderizing the meat.
-
Method 2: Rub the beef thoroughly with coarse salt, let it sit for around 5 minutes, and then rinse off. This simple step helps cleanse the meat and enhances texture.
-
Method 3: Use roasted ginger — crush it finely and rub it over the beef. Let it sit briefly before rinsing it clean. This technique not only removes odors but also adds a subtle depth to the flavor.
Once the beef is cleaned, place it in a strainer to drain off excess water. Then, cut the meat into medium-sized cubes. Avoid slicing too thin, as the beef will be stewed for a while, and thin pieces may fall apart during cooking.
Next, it’s time to infuse the meat with rich flavors. Marinate the beef with the following ingredients:
-
2 tablespoons of fish sauce
-
1 tablespoon of oyster sauce
-
1 tablespoon of sugar
-
½ teaspoon of MSG (optional)
-
½ tablespoon of soy sauce
-
½ tablespoon of garlic-infused oil
Mix everything well so the beef is evenly coated with seasoning. Let it rest for at least 15 minutes to allow the flavors to penetrate deeply, setting the stage for a delicious and aromatic spicy lemongrass dried beef dish.
Step 2: Preparing the Aromatics
Now that the beef is marinating, it’s time to prepare the essential aromatics that give this dish its signature fragrance and heat.
Start by thoroughly rinsing the lemongrass stalks under clean water to remove any dirt or debris. Shake off excess water and let them air-dry slightly. Once dry, trim the tough outer layers and finely slice the tender inner stalks. For maximum aroma release, you can either finely chop the lemongrass by hand using a sharp knife or use a food processor for faster preparation. The finer the cut, the more fragrance it will release during cooking.
Next, rinse the chili pepper and pat it dry. Slice it into small pieces, then mince finely. If you prefer a spicier kick, keep the seeds in — or remove them for a milder version. Like the lemongrass, you can also process the chili in a blender or food processor to save time and achieve a consistent texture.
Both ingredients are key to infusing your spicy lemongrass dried beef with bold flavors, so take a little time here to get them just right.
Step 3: Simmering the Beef with Lemongrass and Chili
Now it’s time to bring all the ingredients together and let the magic happen in the pot. Begin by placing a saucepan or heavy-bottomed pot on the stove over medium heat. Add 2 tablespoons of cooking oil and wait until it’s hot. Once the oil is heated through, add half of the minced lemongrass and chili mixture. Sauté gently, stirring constantly, until the mixture becomes fragrant and slightly golden — this step is key to releasing the essential oils and infusing the oil with a rich, spicy aroma.
Next, add the marinated beef into the pot. Increase the heat to high and stir-fry quickly, allowing the beef to sear on all sides. This helps lock in the juices and deepen the flavor. Once the meat begins to firm up and brown slightly, pour in just enough water to barely cover the beef — this ensures the meat cooks evenly while maintaining a concentrated flavor. Add 1 tablespoon of soy sauce at this stage to enhance the broth’s color and taste.
Cover the pot with a lid and bring the mixture to a boil. Once it reaches a rolling boil, reduce the heat to low and let it simmer gently for about 20 minutes. This slow simmering allows the flavors to meld and the beef to tenderize beautifully.
After 20 minutes, uncover the pot and add ½ tablespoon of sugar. Taste the broth and adjust the seasoning as needed to suit your preference — feel free to fine-tune the saltiness, sweetness, or spiciness. Finally, stir in the remaining half of the minced lemongrass and chili mixture. Cover the pot again and let it simmer for just one more minute to fully release the last burst of aroma, then turn off the heat.
Depending on how you like your dish, you can leave some broth for spooning over steamed rice, or continue simmering until the liquid reduces completely for a more intense, concentrated flavor. Either way, the result is a deeply savory, aromatic dish that pairs perfectly with warm rice or crusty bread.
Step 4: Time to Enjoy Your Spicy Lemongrass Braised Beef
Congratulations — you’ve completed the cooking process, and now it’s time to indulge in the irresistible flavors of your homemade spicy lemongrass dried beef!
As you lift the lid, you’ll be greeted by the mouthwatering aroma of lemongrass mingling with the bold, fiery scent of chili. The rich fragrance alone is enough to make your taste buds tingle in anticipation. The beef brisket has simmered to perfection — tender yet slightly chewy, beautifully infused with the deep, savory blend of spices and sauces. Every bite delivers a satisfying balance of heat, umami, and that signature citrusy zing from the lemongrass.
This dish is best enjoyed hot, served generously over a bowl of steaming white rice. The spicy broth seeps into the grains, creating a comforting and flavorful meal that warms you from the inside out — perfect for cool days or whenever you’re craving something hearty and bold.
So, grab your chopsticks or spoon, gather your loved ones, and savor the results of your culinary effort. This is more than just a meal — it’s a flavorful experience worth sharing.
Spicy Lemongrass Braised Beef with Coconut Water
If you’re looking for a richer, more aromatic variation of the classic spicy lemongrass dried beef, this version with coconut water is a must-try. The addition of coconut water not only enhances the flavor but also gives the beef a subtle sweetness and a more velvety texture.
Ingredients for Spicy Lemongrass Braised Beef with Coconut Water (serves 4):
-
Beef shank or brisket – 1kg (Choose well-marbled cuts for best texture and flavor)
-
Lemongrass stalks – 5 (lightly smashed and finely chopped for maximum aroma)
-
Fresh coconut water – 300ml (for a touch of natural sweetness and depth)
-
Shallots (finely minced) – 1 tablespoon (adds sweetness and aroma)
-
Garlic (finely minced) – ½ tablespoon (for a rich, savory base)
-
Soy sauce – 1 tablespoon (adds umami and depth of flavor)
-
Chinese five-spice cooking wine (Mai Que Lo) – 1 tablespoon (you may substitute with regular cooking wine or white rice wine)
-
Annatto oil – 1 tablespoon (for rich color and subtle nuttiness; optional)
-
Fish sauce – 2 tablespoons (for bold, savory undertones)
-
Sugar – 2 tablespoons (balances the heat and enhances the flavors)
-
Korean chili powder (Gochugaru) – 1½ teaspoons (adds mild heat and a smoky kick)
-
Garlic powder – 1 teaspoon (boosts the savory profile)
-
Turmeric powder – ½ teaspoon (adds warm color and earthy notes)
-
Ginger powder – ⅓ teaspoon (for a subtle, spicy warmth in the background)
This unique combination of ingredients brings out the full complexity of the dish — sweet, spicy, aromatic, and deeply savory all at once. The coconut water helps tenderize the beef while infusing it with a gentle sweetness that beautifully balances the heat from the chili and the fragrant notes of lemongrass.
Preparing Spicy Lemongrass Braised Beef with Coconut Water
Step 1: Preparing the Ingredients
Begin by thoroughly cleaning the beef shank to eliminate any unpleasant odors and impurities. You can do this by rinsing the beef with a mixture of salt and vinegar, or alternatively, with a splash of white wine or rice wine. This step not only helps deodorize the meat but also tenderizes it slightly. Once cleaned, let the beef drain in a colander until it’s completely dry, then slice it into thick, bite-sized pieces — each piece should be about 1.5cm thick to retain moisture and texture during the braising process.
Next, turn your attention to the lemongrass. Rinse it well under running water to remove any dirt, then pat dry. Slice the stalks thinly into rounds and divide them into two equal portions. One portion will be finely minced — either using a food processor or by hand with a sharp knife — to release all the essential oils and fragrance. The remaining portion should be kept as-is to infuse the dish with a more subtle, layered lemongrass aroma during the slow cooking stage.
Step 2: Marinating the Beef Shank
The next crucial step is to marinate the beef thoroughly to infuse it with layers of bold and aromatic flavors. In a large mixing bowl, combine the beef pieces with a carefully balanced blend of spices and seasonings: 1 teaspoon of garlic powder, ½ teaspoon of turmeric powder, and ⅓ teaspoon of ground ginger, which together bring warmth and depth to the meat. Add 1½ teaspoons of Korean chili powder (gochugaru) to introduce a gentle yet vibrant heat that complements the lemongrass beautifully.
For the savory elements, incorporate 2 tablespoons of fish sauce and 1 tablespoon of soy sauce, which provide a rich umami foundation. Then add 1 tablespoon of Chinese five-spice cooking wine (Mai Que Lo) to give the beef a subtle complexity and a touch of aromatic sweetness. To enhance the color and add a hint of nuttiness, mix in 1 tablespoon of annatto oil.
Balance the seasoning with 1 tablespoon of sugar to round out the flavors, along with 1 tablespoon of finely minced shallots to bring a delicate sweetness and fragrance. Thoroughly toss all the ingredients with the beef, ensuring each piece is evenly coated with the marinade. Cover the bowl and let it rest for at least 30 minutes, allowing the meat to absorb every nuance of the marinade, setting the stage for a deeply flavorful and tender braised beef dish.
Step 3: Braising the Spicy Lemongrass Beef with Coconut Water
Next, place a pot on the stove and add 2 tablespoons of cooking oil. Allow the oil to heat up until it’s shimmering, then add the minced garlic first, stirring gently to release its fragrant aroma. Shortly after, add the finely chopped lemongrass and continue sautéing until both the garlic and lemongrass turn a beautiful golden brown and fill your kitchen with an irresistible scent.
Once the aromatics are perfectly sautéed, add the marinated beef into the pot. Stir-fry the beef over high heat until the meat tightens and changes color, sealing in the flavors and juices. Then, pour in 300ml of fresh coconut water along with 200ml of cold water to create a rich, flavorful braising liquid. Season the pot with ½ teaspoon of salt and 1½ tablespoons of fish sauce, mixing well to balance the savory, sweet, and tangy notes.
As the mixture begins to boil, skim off any foam or impurities that rise to the surface; this step ensures a clear, clean broth that enhances the overall taste and presentation of the dish.
Reduce the heat to medium-low, cover the pot with a lid, and let the beef simmer gently for about 50 to 60 minutes, or until the meat becomes tender and succulent. During this time, remember to occasionally lift the lid and stir the contents to prevent the beef from sticking to the bottom of the pot, which can make cleaning difficult and affect the flavor.
Once the beef is tender, taste the broth and adjust the seasoning as needed to suit your family’s preferences. Finally, add the remaining sliced lemongrass rounds into the pot, lower the heat to a gentle simmer, and cook for an additional 5 minutes to allow the fresh lemongrass aroma to infuse fully. After this final simmer, turn off the heat and prepare to serve.
Step 4: Enjoying Your Spicy Lemongrass Beef with Coconut Water
Your delicious spicy lemongrass beef braised in coconut water is now ready to be enjoyed! For an extra touch of flavor, sprinkle some freshly ground black pepper over the dish and garnish it beautifully before serving.
The beef shank cooked with this recipe achieves a perfect balance — tender yet firm enough to hold its texture, with the connective tissue gently softened and expanded. The first bite reveals a rich, complex flavor profile: savory, aromatic, slightly sweet from the natural coconut essence, and subtly spicy that awakens your taste buds. The unmistakable scent of lemongrass adds a refreshing brightness that elevates the dish, making every mouthful more addictive than the last.
This flavorful spicy lemongrass beef pairs exceptionally well with hot steamed rice, creating a comforting and satisfying meal. Alternatively, you can enjoy it with crusty bread or a fresh baguette, which soaks up the luscious sauce beautifully. Either way, it’s guaranteed to delight your palate and warm your soul.
Tips for Choosing Fresh, Tender Beef
You should select beef cuts that have a bright red color, with visible white marbling of tendons and yellowish fat. Avoid buying beef that appears dark red, bluish, has an unpleasant odor, or shows strange white spots between the muscle fibers.
Fresh beef will have small, tender muscle fibers that are not overly fine. When you press lightly with your finger, the meat should feel firm and elastic, dry to the touch, and not sticky. On the other hand, beef that has been stored too long or is about to spoil will feel soft, mushy, and slimy when touched.
If you’re craving the irresistible taste of spicy lemongrass dried beef, look no further than Khô bò CALI — the trusted brand known for delivering premium quality and authentic flavor. Made from carefully selected beef cuts and blended with just the right amount of lemongrass and chili, Khô bò CALI offers a perfect balance of tenderness, spice, and aroma that will delight your taste buds with every bite.
Whether you want a quick snack, a flavorful addition to your meals, or a unique gift for friends and family, Khô bò CALI’s spicy lemongrass dried beef is the ideal choice. Its savory, spicy kick and tender texture make it a standout favorite that keeps customers coming back for more.
Don’t miss out! Experience the delicious harmony of spicy, fragrant lemongrass with the highest quality dried beef — order your pack of spicy lemongrass dried beef from Khô bò CALI today and enjoy the authentic taste that only genuine craftsmanship can bring.
KHÔ BÒ CALI
Address: 9511 Bolsa ave westminster CA 92683
Phone numbers: +1 (714) 452-7679 / +1 (714) 234-6899
Email: [email protected]
Website: https://khobocali.com/
