Beef rendang recipe

Name: Beef rendang recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g (28.2oz) Rump beef cut into cubes; 3 tbsp Sesame oil; 3 tbsp Vegetable oil; 1 Sweet potato, peeled and cubed; 16 Shallots peeled and left whole; 4 Cloves of garlic (crushed); 1 tbsp Fresh ginger, peeled and grated; 1 Red chilli, seeded and finely diced; 2 tsp Turmeric; 2 tsp Ground cinnamon; 0.5 Cinnamon Stick; 1 tbsp Malaysian curry powder; 0.5 tsp Black pepper; 4 Lemon rind strips; 250 ml (8.8fl oz) Thick coconut milk; 125 ml (4.4fl oz) Beef stock; 1 tsp Sugar; 1 Pinch of sea salt and black pepper

Servings: persons

800 g (28.2oz) Rump beef cut into cubes
3 tbsp Sesame oil
3 tbsp Vegetable oil
1 Sweet potato, peeled and cubed
16 Shallots peeled and left whole
4 Cloves of garlic (crushed)
1 tbsp Fresh ginger, peeled and grated
1 Red chilli, seeded and finely diced
2 tsp Turmeric
2 tsp Ground cinnamon
0.5 Cinnamon Stick
1 tbsp Malaysian curry powder
0.5 tsp Black pepper
4 Lemon rind strips
250 ml (8.8fl oz) Thick coconut milk
125 ml (4.4fl oz) Beef stock
1 tsp Sugar
1 Pinch of sea salt and black pepper

1
Heat the vegetable oil in a heavy based saucepan and seal the meat in batches.
2
Remove the meat from the pan and keep warm.
3
Add the sesame seed oil and the shallots to the pan and saute for 2 - 3 minutes, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 minutes making sure the spices are cooked and sizzling.
4
Add the beef, lemon rind, coconut milk and stock.
5
Season well with the sea salt and the sugar.
6
Cover and simmer for 1 hour.
7
If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened.
8
Serve with steamed Thai rice.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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: 800 g (28.2oz) Rump beef cut into cubes, 3 tbsp Sesame oil, 3 tbsp Vegetable oil, 1 Sweet potato, peeled and cubed, 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.

That's it — enjoy your meal!