Braised Lemongrass Beef with Pickled Daikon and Carrot

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef simmered in a fragrant lemongrass broth served with crisp pickled daikon and carrot for a balanced Vietnamese meal. This vietnamese-inspired beef ready in about 100 minutes pairs beef chuck, cut into 1-inch cubes, garlic cloves, minced, medium shallots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 60 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 4 minced garlic cloves and 2 thinly sliced shallots, sauté for 2 minutes until fragrant but not browned.
  2. Step 2: Add 1 lb beef chuck cubes and sear for 5 minutes until the edges are browned.
  3. Step 3: Stir in 2 chopped lemongrass stalks, 3 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp black pepper, mixing well to coat the beef.
  4. Step 4: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover and simmer for 1 hour until beef is tender.
  5. Step 5: Meanwhile, combine 1 cup julienned daikon, 1 cup julienned carrot, 1/2 cup white vinegar, 1/4 cup sugar, and 1 tsp salt in a bowl. Stir until sugar and salt dissolve, then let sit at room temperature for 30 minutes to pickle.
  6. Step 6: Once beef is tender, remove from heat and sprinkle with 1/4 cup fresh cilantro leaves and 2 thinly sliced scallions.
  7. Step 7: Serve the braised lemongrass beef hot, accompanied by the crisp pickled daikon and carrot on the side.

Frequently asked questions

How long does Braised Lemongrass Beef with Pickled Daikon and Carrot take to make?

Total time is about 100 minutes (40 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Lemongrass Beef with Pickled Daikon and Carrot?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.

Can I substitute ingredients in Braised Lemongrass Beef with Pickled Daikon and Carrot?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Lemongrass Beef with Pickled Daikon and Carrot for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Lemongrass Beef with Pickled Daikon and Carrot?

Vietnamese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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