Name: Malaysian Beef Rendang Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Ingredients: 500g beef, thinly sliced; 2 tablespoons vegetable oil; 1 onion, finely chopped; 3 cloves garlic, minced; 2 lemongrass stalks, bruised; 4 kaffir lime leaves; 1 cinnamon stick; 4 cardamom pods; 3 star anise; 1 teaspoon turmeric powder; 2 teaspoons chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 400ml coconut milk; 1 tablespoon tamarind paste; 2 tablespoons palm sugar; Salt, to taste

Malaysian Beef Rendang Recipe

Ivette Hoyer Modified: July 19, 2024

Photos of Malaysian Beef Rendang Recipe

How To Make Malaysian Beef Rendang Recipe

If you haven’t tried Malaysian cuisine before, you’re missing out! Luckily, there’s no need to travel half-way around the world or go to a special Malaysian restaurant to have some. That’s because it’s more than possible to make Malaysian food at home. Known for their unique spice and herb combinations, their dishes are flavorful and always satisfying. From savory main dishes like Malaysian-style pork belly, to sweets like coconut jam—find them all in this roundup of Malaysian recipes.

Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours and 20 minutes

Serves:

Ingredients

500g beef, thinly sliced
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 lemongrass stalks, bruised
4 kaffir lime leaves
1 cinnamon stick
4 cardamom pods
3 star anise
1 teaspoon turmeric powder
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
400ml coconut milk
1 tablespoon tamarind paste
2 tablespoons palm sugar
Salt, to taste

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
Add the beef and cook until browned on all sides.
Add the lemongrass, kaffir lime leaves, cinnamon stick, cardamom pods, and star anise. Stir in the turmeric powder, chili powder, coriander, and cumin. Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and bring to a simmer. Reduce the heat to low and cover the pot. Let it simmer for 1.5 – 2 hours, stirring occasionally.
Stir in the tamarind paste and palm sugar. Cook for another 10 minutes to allow the flavors to blend together. Season with salt to taste.
Serve the beef rendang hot with steamed rice or roti.

Nutrition

Calories : 550kcal
Total Fat : 36g
Saturated Fat : 23g
Cholesterol : 80mg
Sodium : 220mg
Total Carbohydrates : 19g
Dietary Fiber : 3g
Sugar : 10g
Protein : 38g

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