Beef Rendang Recipe

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30 min


2 hr

Nutrition per portion

Calories 888 kCal 44%
Fat 65g 93%
  -  Saturates 40g 200%


  • 2tbsp oil
  • 1 cinnamon stick
  • 1 large onion, sliced
  • 1kg (2lb 4oz) lean braising steak, cut into large cubes
  • 2 x 400ml cans coconut milk
  • peeled zest 1 lime, plus the juice of 2
  • coriander leaves, sliced red chilli and toasted coconut flakes, to serve
  • for the paste
  • 2 fat thumb-sized pieces root ginger, peeled and roughly chopped
  • 1½tbsp galangal (Thai ginger) from a jar
  • 3 garlic cloves, bashed and peeled
  • 2 lemongrass stalks, outer layer removed, stalk bashed then roughly chopped
  • 2tsp turmeric
  • 1 red chilli (not Thai), roughly chopped
  • 4tbsp sunflower oil
  • 12 cardamom pods, seeds only
  • 2tbsp tamarind paste


  • To make the paste, place the ingredients in a food processor, and whizz until thick. You may need to add a little water.

  • To make the curry, heat the oil in a large sauté pan, and add the curry paste and the cinnamon stick. Cook for 4 minutes, add the onion and cook for 5 minutes without colouring. Turn up the heat, season the beef and add to the pan, coating in the sauce and frying for a few minutes to brown. Add the coconut milk and lime zest, bring to a gentle simmer and cook for 1 hour 30 minutes to 2 hours, stirring often, until the beef is tender and the sauce is rich. It will benefit from a night in the fridge so that the flavours can come together.

  • To freeze: Freeze for up to a month, defrost thoroughly then reheat on the hob. 
To serve: Stir in the lime juice, and scatter with the coriander leaves, chilli and coconut. Serve with steamed jasmine rice.

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