Beef Rendang Recipe Recipe

Name: Beef Rendang Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup grated coconut; 15 dried chillies; 10 shallots, sliced; 4 cloves garlic, sliced; 1 inch ginger (20 g), sliced; 1 inch galangal (20 g), sliced; 1 inch turmeric (10 g), sliced; 2 stalks lemon grass, sliced; 4-6 bird chillies, optional; 1 pound sirloin, sliced into half-inch chunks (any lean stewing beef can be substituted); 1 1/4 cup coconut milk; 1 cup water; 1 turmeric leaf, tied into knot (can be omitted); 2 kaffir lime leaves, torn; 1 1/2 teaspoon salt; 1 teaspoon sugar; 1-2 pieces asam keping (see note)

Servings: persons

3/4 cup grated coconut
15 dried chillies
10 shallots, sliced
4 cloves garlic, sliced
1 inch ginger (20 g), sliced
1 inch galangal (20 g), sliced
1 inch turmeric (10 g), sliced
2 stalks lemon grass, sliced
4-6 bird chillies, optional
1 pound sirloin, sliced into half-inch chunks (any lean stewing beef can be substituted)
1 1/4 cup coconut milk
1 cup water
1 turmeric leaf, tied into knot (can be omitted)
2 kaffir lime leaves, torn
1 1/2 teaspoon salt
1 teaspoon sugar
1-2 pieces asam keping (see note)

1
Place coconut in wok over medium heat and dry-fry until golden brown. Cool slightly before grinding finely in mortar and pestle, or in food processor.
2
Snip chillies into 1-inch lengths. Soak in hot water until softened. Discard half the seeds and place the chillies in electric blender jug with shallots, garlic, ginger, galangal, turmeric and lemon grass. If you want a hotter rendang, add bird chillies. Add 1/2 cup water and grind to a paste- but not too finely.
3
Place spice paste, beef, coconut milk, and water in a roomy wok. Bring to a boil and simmer on medium heat, stirring now and then until mixture is well reduced and thick and oil surfaces-at least 45 minutes.
4
Add ground toasted coconut, turmeric leaf (if using), kaffir lime leaf, salt, sugar, and asam keping (if using). Cook another 5-10 minutes, taste, and adjust seasonings if necessary. Take pan off heat. Serve with rice.

262

kcal

Calories

Fat

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.

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

You need 17 ingredients. The key ingredients include: 3/4 cup grated coconut, 15 dried chillies, 10 shallots, sliced, 4 cloves garlic, sliced, and more.

Yes, Beef Rendang Recipe 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 Recipe

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