Rendang Beef
Coconut-rich, spice-forward beef curry that tastes like the real thing—minus the 3-hour simmer. Rendered down in one skillet with a shortcut rendang paste and tender ground beef.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 3 tbsp rendang paste (jarred)
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 1 whole (juiced) lime
- ¼ cup fresh cilantro (chopped)
- ¼ cup sliced shallots or red onion (optional garnish)
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 2
Brown ground beef, breaking it up with a spoon, until no pink remains and it starts to caramelize, about 6 minutes.
- 3
Stir in rendang paste until the beef is fully coated and fragrant, about 1 minute.
- 4
Pour in coconut milk and bring to a gentle simmer, stirring occasionally, for 8 minutes until the sauce thickens and deepens in color.
- 5
Squeeze lime juice over the top and taste, adjusting salt as needed.
- 6
Serve over rice, garnished with cilantro and shallots if desired.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
