Quick Beef Rendang
Aromatic coconut beef braise with ginger, garlic, and chili paste—deeply flavorful and ready in under an hour. Serve with rice to soak up the rich sauce.
- Total time
- 50 min
- Servings
- 4
- Calories
- 410
- Protein
- 42g
Ingredients
- 1.5 lb beef sirloin or chuck, cut into 1-inch cubes
- 1 can (13.5 oz) coconut milk
- 3 tbsp red curry paste
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp lime juice
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 90 seconds.
- 2
Working in batches, sear beef cubes without stirring until browned on two sides, ~8 minutes total. Transfer to a plate.
- 3
Add curry paste, garlic, and ginger to the pot. Stir constantly until fragrant and darkened slightly, ~2 minutes.
- 4
Return beef and any juices to the pot. Pour in coconut milk and stir to combine.
- 5
Bring to a simmer, then reduce heat to low. Cover and braise for 25 minutes, stirring occasionally.
- 6
Uncover and simmer 5 more minutes to thicken sauce. Stir in lime juice, salt, and pepper.
- 7
Serve hot over steamed rice or with flatbread.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven (at least 5-quart)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- microplane or box grater
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.
