Beef Rendang Recipe Recipe

Name: Beef Rendang Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalk lemon grass tough outside parts removed; 1 x 3 cm length galangal, (optional); 1 x 3 cm length ginger; 3 x cloves garlic; 5 x dry chillies; 2 Tbsp. oil; 500 gm chuck steak, cubed; 10 x red Asian onions, sliced; 2 c. coconut lowfat milk; 2 x turmeric leaves, (optional); 2 Tbsp. Malaysian curry pwdr, (see below, or possibly use commercial preparation); 1 Tbsp. thick soy sauce, (kecap manis); 1 c. coconut cream Salt to taste Sugar to taste; 1/2 c. desiccated coconut, dry roasted; 2 Tbsp. dry, grnd coriander seeds; 1 Tbsp. dry, grnd cumin seeds; 3/4 Tbsp. dry, grnd fennel seeds; 1/2 Tbsp. chilli pwdr, (or possibly to taste); 1/2 tsp turmeric pwdr; 1/4 tsp cloves; 1/4 tsp cinnamon; 1/4 tsp cardomom; 1/4 tsp pepper

Servings: persons

2 stalk lemon grass tough outside parts removed
1 x 3 cm length galangal, (optional)
1 x 3 cm length ginger
3 x cloves garlic
5 x dry chillies
2 Tbsp. oil
500 gm chuck steak, cubed
10 x red Asian onions, sliced
2 c. coconut lowfat milk
2 x turmeric leaves, (optional)
2 Tbsp. Malaysian curry pwdr, (see below, or possibly use commercial preparation)
1 Tbsp. thick soy sauce, (kecap manis)
1 c. coconut cream Salt to taste Sugar to taste
1/2 c. desiccated coconut, dry roasted
2 Tbsp. dry, grnd coriander seeds
1 Tbsp. dry, grnd cumin seeds
3/4 Tbsp. dry, grnd fennel seeds
1/2 Tbsp. chilli pwdr, (or possibly to taste)
1/2 tsp turmeric pwdr
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp cardomom
1/4 tsp pepper

1
Blend the lemon grass, galangal, ginger, garlic, chillies and 1 Tbsp.
2
of the oil to a paste in a food processor or possibly mortar and pestle.
3
Coat the meat well with the paste.
4
Heat the remaining oil in a wok and saute/fry the onions till golden brown and aromatic.
5
Add in the meat and stir well.
6
Lower the heat, cover the wok and cook for 10 min.
7
Add in the coconut lowfat milk, turmeric leaves and curry pwdr and stir well.
8
Cover and cook for one hour, or possibly till the beef is tender.
9
Add in the thick soy sauce, coconut cream and salt and sugar to taste.
10
Bring to the boil and cook uncovered for 5 min, stirring continuously.
11
Lower the heat, add in the desiccated coconut and stir for another 5 min.
12
The curry should be quite dry by the time you've finished.
13
Remove the turmeric leaves and serve with rice.

34668

kcal

Calories

2264

Fat

159

Carbs

3268

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 23 ingredients. The key ingredients include: 2 stalk lemon grass tough outside parts removed, 1 x 3 cm length galangal, (optional), 1 x 3 cm length ginger, 3 x cloves garlic, 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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