20-Min Rendang Padang with Rice & Egg
Tender beef simmered in a rich, spiced coconut sauce inspired by Padang's iconic rendang — served with steamed rice, hard-boiled egg, and crispy sides. Tastes like a restaurant dish but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin or chuck, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2 tbsp ginger, minced
- 2 tbsp red chili paste or sambal oelek
- ½ tsp turmeric powder
- 2 cups steamed rice
- 2 whole hard-boiled eggs
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 60 seconds.
- 2
Add beef in a single layer and sear without stirring for 2 minutes until edges brown, then stir and cook 1 more minute.
- 3
Push beef to the side, add ginger and chili paste to the empty space, stir 30 seconds until fragrant.
- 4
Pour in coconut milk and turmeric, stir well, and simmer on medium for 8 minutes until sauce thickens and deepens in color.
- 5
Taste and season with salt and pepper; the sauce should cling to the beef and smell aromatic.
- 6
Serve rendang over steamed rice alongside hard-boiled eggs, cucumber slices, and crispy krupuk or chips.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- measuring spoons
- knife
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