Easy Beef Rendang Recipe
Okay, friends, gather ’round! Let me tell you about this Easy Beef Rendang Recipe. It’s basically the “I wanna impress people but I also want to wear sweatpants” of dinners. It’s rich, it’s coconut-y, it’s got this amazing depth of flavor, and it’s way easier to make than it sounds. Trust me, if I can do it with a toddler clinging to my leg, you can definitely nail it.
Easy Beef Rendang Recipe
My husband? Obsessed. Like, asks-for-it-every-other-week obsessed. Last time I made it, he ate it straight from the pot (don’t judge, we all do it). And my kiddo? Okay, she picks out the beef and licks the sauce, but hey, progress is progress. It’s become our Sunday night tradition, usually followed by a Netflix binge and collapsing on the couch. Good times, good food.
Why You’ll Love This Easy Beef Rendang Recipe
Okay, so why is this recipe about to become your new BFF?
- It tastes like you spent hours slaving away when you really just threw everything in a pot and walked away.
- The coconut milk makes everything ridiculously creamy and comforting. Like a hug in a bowl.
- It’s one of those recipes that gets BETTER the next day. Leftovers? Yes, please!
- You can totally customize it to your spice level. I like to go wild with the chili, but you do you.
How to Make It
Okay, so first things first, you gotta brown that beef. Don’t overcrowd the pan, okay? Patience is a virtue, and brown beef is happy beef. Set that aside, and then we’re gonna get our aromatics going. Onions, garlic, ginger, lemongrass – the whole shebang. Let them sizzle until your kitchen smells like a fancy Southeast Asian spa (but, like, a really affordable one).
Then comes the fun part. Dump in your spices – turmeric, coriander, cumin, chili powder (if you’re brave!). Toast them a bit to really wake them up. Now, the coconut milk. Pour it in, scrape up all those yummy browned bits from the bottom of the pan, and then add your beef back in.
Simmer, baby, simmer. This is where the magic happens. Let it bubble away for a good hour, maybe longer. You want that sauce to thicken up and that beef to become fall-apart tender. Stir it every now and then so it doesn’t stick (I totally forgot last week and had a slight burnt situation…oops).
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Taste, adjust seasoning, and then serve it up! With rice, of course. Because you need something to soak up all that glorious sauce.
Ingredient Notes
- Beef: I usually go for stewing beef or chuck. Something that gets nice and tender when you cook it low and slow. Don’t skimp on the browning step – it adds so much flavor.
- Coconut Milk: Full-fat, baby! Don’t even think about using the light stuff. We’re going for richness here, people.
- Lemongrass: Okay, this one can be a pain. I usually buy the pre-pounded stuff because I’m lazy. But if you’re using fresh, make sure to bruise it a bit to release the oils.
- Ginger: Fresh is best, but I won’t judge you if you use the jarred stuff. Just use a little less – it can be potent.
- Spices: Don’t be afraid to experiment! I sometimes throw in a star anise or a cinnamon stick for extra warmth.
Recipe Steps:
- Brown beef in batches and set aside.
- Sauté onions, garlic, ginger, and lemongrass until fragrant.
- Add spices and toast briefly.
- Pour in coconut milk, scraping up browned bits.
- Return beef to the pot.
- Simmer for at least 1 hour, stirring occasionally, until sauce thickens and beef is tender.
- Taste and adjust seasoning as needed.
- Serve hot with rice.
What to Serve It With
Rice, obviously! Jasmine rice is my go-to. But you could also serve it with quinoa or even mashed potatoes if you’re feeling wild. Some steamed greens on the side are always a good idea too – you know, for balance. A little sprinkle of fresh cilantro and a squeeze of lime juice right before serving? Chef’s kiss!
Tips & Mistakes
- Don’t rush the simmering process. The longer it simmers, the more the flavors meld together.
- If your sauce is too thin, you can remove the lid for the last 15-20 minutes of simmering to let some of the liquid evaporate.
- Burnt the bottom of the pot? Don’t panic! Just carefully transfer the rendang to a new pot, leaving the burnt bits behind. Nobody will ever know.
- Don’t have lemongrass? A little lemon zest will do in a pinch. It won’t be quite the same, but it’s better than nothing.
Storage Tips
Leftovers go straight into an airtight container in the fridge. They’ll keep for up to 3 days. Reheat it on the stovetop or in the microwave. And yes, I have been known to eat it cold straight from the fridge for breakfast. Don’t judge. It’s delicious!
Variations and Substitutions
- No beef? Chicken or lamb would also work. Or even chickpeas for a vegetarian version!
- Out of coconut milk? Okay, this one’s tough. You could try using heavy cream, but it won’t be the same. Maybe just order takeout? Just kidding (mostly).
- Don’t have all the spices? Just use what you have. It’ll still be good, I promise. I once made it with only turmeric and chili powder because that’s all I had, and it was…passable.
- If you want to add a bit of sweetness, a spoonful of honey or maple syrup is a great addition. I’ve even used date syrup when I was feeling fancy.
Frequently Asked Questions
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Easy Beef Rendang Recipe
Ingredients
Main Ingredients
- 2 lbs beef chuck cut into chunks
- 2 cups coconut milk full-fat recommended
- 0.5 cup water
- 4 pieces shallots thinly sliced
- 3 cloves garlic minced
- 2 tablespoons ginger freshly grated
- 1 sticks lemongrass bruised
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 stick cinnamon
- 3 pieces kaffir lime leaves
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preparation Steps
- Heat vegetable oil in a large pot over medium heat. Add sliced shallots, garlic, and ginger, and sauté until fragrant.
- Stir in the lemongrass, ground coriander, turmeric, cumin, chili powder, brown sugar, cinnamon stick, and lime leaves. Cook for another 2 minutes.
- Add the beef chunks into the pot and toss to coat with the spice mix.
- Pour in the coconut milk and water, and bring to a boil. Reduce the heat and let it simmer for about 2 hours or until the beef is tender, stirring occasionally.
- Season with salt and black pepper to taste. Continue to simmer until the sauce is thick and dark, stirring frequently to prevent burning.
- Serve hot with steamed rice.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
