Beef Rendang recipe

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Ingredients

¼ cup mild olive oil
4 shallots
1 mild red chile pepper, seeds removed, or to taste
3 large cloves garlic, minced
2 teaspoons shrimp paste
1 2-inch piece fresh lemongrass
1 2-inch piece fresh ginger root
1 teaspoon ground turmeric
¾ cup coconut milk, or as needed
⅓ cup palm sugar
4 kaffir lime leaves
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 teaspoons sea salt, or to taste
2 teaspoons ground white pepper
2 ¼ pounds beef sirloin, cubed

Nutrition Info

653 calories
carbohydrate: 32.6 g
cholesterol: 112.1 mg
fat: 37.5 g
fiber: 2 g
protein: 47.6 g
saturatedFat: 15.6 g
servingSize: -
sodium: 994 mg
sugar: 20.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend olive oil, shallots, chile pepper, garlic, shrimp paste, lemon grass, ginger root, and turmeric together in the bowl of a food processor until smooth paste forms, 30 seconds to 1 minute.

  2. Heat paste in a large saucepan over medium heat until very fragrant, about 3 minutes. Add coconut milk, palm sugar, kaffir lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, about 10 minutes. Stir in beef, reduce heat to gentle simmer. Cook mixture until beef is tender and sauce is thick, stirring occasionally, about 20 minutes. Remove kaffir lime leaves to serve.

Recipe Yield

1 recipe

Recipe Note

This is a very tasty, two-step Beef Rendang recipe that is easy to make at home. The actual heat can be altered depending on tastes. Serve with steamed basmati rice.

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