Beef Rendang Recipe

Name: Beef Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 dried, hot whole red peppers, each about 3 inches long; 1 pound very lean chuck beef; 1/2 cup coarsely chopped shallots; 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder; 2 tablespoons finely minced garlic; 1 cup water; 1 teaspoon chopped fresh ginger; ⅓ cup corn, peanut or vegetable oil; ⅔ cup coconut cream or milk; 7 dried lime leaves, optional, see note; 1/4 cup tamarind liquid or lemon juice; 1/2 teaspoon sugar; ⅓ cup dried shredded desicated coconut

Servings: persons

6 dried, hot whole red peppers, each about 3 inches long
1 pound very lean chuck beef
1/2 cup coarsely chopped shallots
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
2 tablespoons finely minced garlic
1 cup water
1 teaspoon chopped fresh ginger
⅓ cup corn, peanut or vegetable oil
⅔ cup coconut cream or milk
7 dried lime leaves, optional, see note
1/4 cup tamarind liquid or lemon juice
1/2 teaspoon sugar
⅓ cup dried shredded desicated coconut

1
Put peppers in a bowl and add cold water to cover.
2
Let soak an hour or longer or until softened.
3
Drain well.
4
Set aside.
5
Cut beef into 3/4-inch cubes.
6
Chop peppers and put them into container of electric blender.
7
Add shallots, fresh lemon grass or lemon grass powder, garlic, ginger and 1/3 cup of water and blend thoroughly.
8
Heat oil in a wok or skillet and when it is quite hot add chili pepper mixture.
9
Cook, stirring, about 10 seconds and add beef.
10
Add coconut cream or milk and remaining 2/3 cup water.
11
Bring to a boil and cover closely.
12
Let simmer about 20 minutes.
13
Add lime leaves, tamarind liquid or lemon juice, and sugar.
14
Put shredded coconut in a skillet and cook, shaking skillet and stirring, until coconut is lightly browned.
15
Add this to beef.
16
Stir and continue cooking about 5 minutes.
17
Cover and continue cooking about 25 minutes.
18
Uncover and continue cooking, stirring occasionally, about 10 minutes.
19
Serve hot with rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 6 dried, hot whole red peppers, each about 3 inches long, 1 pound very lean chuck beef, 1/2 cup coarsely chopped shallots, 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder, and more.

Yes, Beef Rendang falls under the Meat & Poultry 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

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