15-Min Rendang Beef Skillet
Spiced coconut beef that tastes like a 2-hour braise but happens in one skillet in 10 minutes. Use rendang paste as the anchor—it does the heavy lifting so you don't have to.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lbs beef chuck or sirloin, thinly sliced
- 4 tbsp rendang paste
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 medium shallots, sliced thin
- 2 tbsp lime juice
- 1 tbsp palm sugar or brown sugar
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over high heat until shimmering, about 60 seconds.
- 2
Brown half the beef, stirring occasionally, until no pink remains on the outside, ~3 minutes. Transfer to a plate and repeat with remaining beef.
- 3
Lower heat to medium. Add shallots to the skillet and cook, stirring, until soft and fragrant, about 90 seconds.
- 4
Stir in rendang paste and cook for 30 seconds until fragrant.
- 5
Pour in coconut milk, then return beef to the skillet. Add sugar and lime juice, stir gently until combined.
- 6
Simmer 2–3 minutes until beef is cooked through and sauce clings to the meat. Top with cilantro and serve.
Tools you’ll need
- large skillet (12-inch or larger)
- wooden spoon or silicone spatula
- plate for transferring meat
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