Beef Rendang — Easy Home Recipe

Rich, aromatic and packed with flavour, rendang takes a little longer than our other quick recipes — but most of that time is simply letting it simmer. 😋

You’ll need:
🥩 500g beef, cut into chunks
🥥 400ml coconut milk
🌶️ 3 tbsp rendang curry paste
🌿 1 stalk lemongrass, bruised
🍃 3–4 kaffir/makrut lime leaves
🥥 2 tbsp toasted desiccated coconut*
🥄 1 tbsp palm sugar or brown sugar
🧂 Salt, to taste

To make:
Brown the beef in a little oil, then stir through the rendang paste until fragrant. Add coconut milk, lemongrass and lime leaves.

Simmer gently, uncovered, until the beef is tender and the sauce has reduced considerably. Stir occasionally, especially towards the end as the sauce thickens.

Add the toasted coconut and sugar, season to taste, then continue cooking until the rendang is rich, dark and coats the beef beautifully.

Serve with hot steamed rice. ❤️

🌱 Prefer it meat-free?
Try firm tofu, tempeh or mushrooms instead of beef. Use a vegetarian rendang paste and adjust the cooking time accordingly.

Worth the wait? We think so! 😋 Would you have your rendang mild or extra spicy?

*Traditionally, rendang often uses kerisik (toasted coconut paste). For an easier home version, finely ground toasted coconut is a practical substitute.