Beef Rendang

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 653 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Heat paste in a large saucepan over medium heat until very fragrant, about 3 minutes. Add coconut milk, palm sugar, lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, about 10 minutes.

Step 3

Stir in beef; reduce heat to a gentle simmer. Cook mixture until beef is tender and sauce is thick, stirring occasionally, about 20 minutes. Remove lime leaves to serve.