Beef Rendang Recipe

Name: Beef Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped shallots; 1/3 cup thinly sliced peeled ginger; 1 1/2 tablespoons minced garlic (about 5 cloves); 2 tablespoons chili garlic sauce (such as Lee Kum Kee); 1 1/2 teaspoons ground turmeric; 1 1/4 teaspoons salt; 1/4 teaspoon ground cinnamon; 6 whole cloves; 1 to 2 serrano chiles, chopped; 1 (14-ounce) can light coconut milk, divided; 2/3 cup flaked unsweetened coconut, toasted; 1 teaspoon grated lime rind; 2 tablespoons fresh lime juice; 2 teaspoons sugar; 2 (3-inch) fresh lemongrass stalks, crushed; 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes; 1 (14-ounce) can fat-free, less-sodium chicken broth; 4 cups hot cooked basmati rice

Servings: persons

1/2 cup chopped shallots
1/3 cup thinly sliced peeled ginger
1 1/2 tablespoons minced garlic (about 5 cloves)
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons salt
1/4 teaspoon ground cinnamon
6 whole cloves
1 to 2 serrano chiles, chopped
1 (14-ounce) can light coconut milk, divided
2/3 cup flaked unsweetened coconut, toasted
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons sugar
2 (3-inch) fresh lemongrass stalks, crushed
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 (14-ounce) can fat-free, less-sodium chicken broth
4 cups hot cooked basmati rice

1
Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
2
Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.
3
Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.

791

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup chopped shallots, 1/3 cup thinly sliced peeled ginger, 1 1/2 tablespoons minced garlic (about 5 cloves), 2 tablespoons chili garlic sauce (such as Lee Kum Kee), and more.

Yes, Beef Rendang falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Rendang

How did you like this recipe?

Frequently Asked Questions