Malay Beef Rendang

Prep Time
Cook Time
1h 40m
Ready In

"From one of our national supermarkets free monthly magazine June 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (559.4 g)
  • Calories 1411.4
  • Total Fat - 92.6 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 230 mg
  • Sodium - 276 mg
  • Total Carbohydrate - 90.4 g
  • Dietary Fiber - 10.8 g
  • Sugars - 55.1 g
  • Protein - 63.1 g
  • Calcium - 385.9 mg
  • Iron - 7.9 mg
  • Vitamin C - 31.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a medium saucepan, and add rendang paste, spices and lime leaves and cook, stirring, over medium heat for 3 minutes or until fragrant.

Step 2

Add beef and stir to coat and then add coconut milk, tamarind puree and 1 teaspoon salt and stir well to combine.

Step 3

Bring to the boil, then reduce heat and simmer, stirring occasionally for 1 1/2 hours or until beef is tender and gravy is thick.

Step 4

Serve with steamed rice and kochumber salad.

Step 5

TIP - kochumber salad is a mixture of chopped tomato, cucmber, red onion and coriander mixed with lime juice or white vinegar and a little salt.

Tips & Variations

No special items needed.


Chef Potpie

This recipe was easy and delicious. I had to use sambal oelek in place of the red chilies, (2 heaping teaspoons), and it was sufficiently hot for me. (Hubby added more at the table), and there are a lot of wonderful flavors in this dish! I will make it again, it was very enjoyable!

review by:
(2 Nov 2018)