Malaysian Beef Rendang

Malaysian Beef Rendang

"This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice."
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Ingredients

2 h servings 654 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 654 kcal
  • 33%
  • Fat:
  • 54.5 g
  • 84%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
  3. Grind the coriander, fennel, cumin and nutmeg.
  4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
  5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Reviews

Read all reviews 35
  1. 47 Ratings

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Most helpful positive review

I am originally from Brunei, which is close to Malaysia. The recipe is missing tumeric powder; it is a special occasion dish, which tastes better by the 2nd or 3rd day. Also, blanched almonds wi...

Most helpful critical review

This dish needs constant stirring or it'll get burnt at the bottom of the pot. I find it a bit too dry so had to add a little more water to it. Overall, it tastes good.

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I am originally from Brunei, which is close to Malaysia. The recipe is missing tumeric powder; it is a special occasion dish, which tastes better by the 2nd or 3rd day. Also, blanched almonds wi...

This a great Rendang recipe. Very very easy to use. Don't skimp on the lemon grass as that is where the zing comes from. I omitted the nutmeg as I did not have any. Another trick is to make it i...

The flavor and especially the smell of this dish is very attractive. I found that my stew beef didn't get tender enough in the wok, so I used a pressure cooker to finish it off. Next time I'll ...

After one hour trawling the Internet for a good Asian beef recipe I found this – an attractive recipe with all ingredients all obtainable in a local supermarket – no obscure spice or vegetable t...

Paired this recipe with Spiced Basmati Rice by McCormick - a truly fabulous taste combination. My only recommendation is that you use a tender cut of beef or increase the water amount and cook ...

I give it 5 stars, because although I didn't do a great job with it, I know it has potential. This was my favorite dish at a certain restaurant, and this recipe is a pretty faithful reproduction...

This dish needs constant stirring or it'll get burnt at the bottom of the pot. I find it a bit too dry so had to add a little more water to it. Overall, it tastes good.

Great flavor with a BITE!

My husband (the picky eater) thought it tasted "weird" but I loved it. My grocery store carries tubes of pureed lemon grass, ginger, and garlic where the fresh herbs are located. But I didn't...

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