Beef Rendang
Spiced coconut beef that tastes like hours of simmering but comes together in 20 minutes. Intense, rich, and sticky-good over rice.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 36g
Ingredients
- 1.5 lb beef chuck or sirloin, cut into 1-inch cubes
- 1 can (13.5 oz) unsweetened coconut milk
- 3 tbsp rendang paste (red curry + coconut blend)
- 1 whole lime (juiced)
- 1 tbsp palm sugar or brown sugar
- 2 medium shallots, thinly sliced
Instructions
- 1
Heat 2 tbsp oil in a heavy skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add beef in a single layer. Sear without stirring for 2 minutes until edges brown, then flip and sear 2 minutes more.
- 3
Add rendang paste and shallots. Stir constantly for 1 minute until fragrant and beginning to caramelize.
- 4
Pour in coconut milk, lime juice, and sugar. Stir to combine and bring to a gentle simmer.
- 5
Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens and clings to beef.
- 6
Taste and adjust salt. Serve hot over jasmine rice.
Tools you’ll need
- 12-inch heavy skillet or Dutch oven
- wooden spoon
- cutting board
- knife
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