Beef Rendang

Beef RendangRecipe
Photo: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib
This rich Malay curry features aromatic lemongrass, garlic, ginger, and cinnamon. Make sure the beef mixture cooks at a low simmer so the sauce doesn't scorch and the meat slowly becomes tender. If you can't find unsweetened coconut, use sweetened flaked coconut and omit the added sugar.


6 servings (serving size: 1/2 cup beef mixture and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 449
Fat 14.6 g
Satfat 10.3 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 27.4 g
Carbohydrate 51.5 g
Fiber 3.1 g
Cholesterol 49 mg
Iron 3.3 mg
Sodium 784 mg
Calcium 30 mg


1/2 cup chopped shallots
1/3 cup thinly sliced peeled ginger
1 1/2 tablespoons minced garlic (about 5 cloves)
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons salt
1/4 teaspoon ground cinnamon
6 whole cloves
1 to 2 serrano chiles, chopped
1 (14-ounce) can light coconut milk, divided
2/3 cup flaked unsweetened coconut, toasted
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons sugar
2 (3-inch) fresh lemongrass stalks, crushed
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 (14-ounce) can fat-free, less-sodium chicken broth
4 cups hot cooked basmati rice


1. Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.

2. Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.

3. Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.