Indonesian Spicy Beef Rendang

Beef Rendang is often considered the king of Indonesian beef stew. It’s a slow-cooked beef dish that over time turns into a thick, caramelized, and flavorful texture thanks to a rich rendang sauce made with coconut milk, kaffir lime leaves, and a blend of warm spices. Rendang is native in Indonesia but is also beloved in Malaysian cuisine.

The problem most people have with cooking this dish is that they often end up with watery rendang. The trick is patience: a combination of low heat and slow simmering to allow the sauce to reduce and beautifully reach a creamy, thick sauce. And if you’ve ever had bitter rendang, it’s likely due to burnt spices or over-reduced coconut milk. So to summarize: Keep eye on the heat!

This easy beef rendang recipe takes the guesswork out of traditional preparation. With just a few key ingredients, you’ll get an irresistible balance of spice, sweetness, and depth. Plus, with the help of Ecofry Vegetable Oil from O-Superstore for that perfect sear and Chili Garlic Sauce from Gracious Food Products for heat, you’re in for an unforgettable meal.

The smarter way of creating this dish is by using a more convenient ingredient to make prepping much easier. To replace grated ginger (and save you from the handsore of peeling and grating), we’ll use instant salabat powder instead. This one from Azius Ventures is good not just for making tea, but is also great as a cooking ingredient due to its rich and pure ginger flavor. 

The best thing about this salabat powder is that they have it in many different variants like salabat with honey, malunggay, turmeric, and more --- packed with a bunch of salabat benefits!

See full recipe below:

Ingredients

• 2 lbs (900g) beef chuck, cut into large chunks
• 1 can (14 oz) coconut milk
• 2 lemongrass stalks, smashed
• 5 kaffir lime leaves
• 1 cinnamon stick
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar
• 2 tablespoons Ecofry Vegetable Oil
• 1 large onion, chopped
• 4 tsp of Gracious Food Products Chili Garlic Sauce
• 1 teaspoon Sanlo Instant Salabat Powder (Original)
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• Salt, to taste

Preparation

Directions

1. Blend onion, chili garlic sauce, salabat powder, coriander, cumin, turmeric, and salt into a smooth paste.
2. Heat vegetable oil in a pan over medium heat. Sear beef chunks until browned, then set aside.
3. In the same pan, sauté the spice paste for 5 minutes. Add lemongrass, kaffir lime leaves, cinnamon, tamarind paste, and palm sugar. Stir well.
4. Pour in coconut milk and bring to a gentle simmer. Return the beef, lower the heat, and cook uncovered for 2-3 hours, stirring occasionally, until tender and the sauce thickens.