Go Back
Traditional Malaysian beef rendang served with steamed rice

Beef Rendang Malaysian Style

This Malaysian rendang recipe slowly cooks beef with coconut milk and aromatic spices until the sauce thickens and coats the meat. The result is a rich-flavored beef rendang Malaysian recipe with incredible flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 1 ½ pounds (680g) beef chuck, cut into cubes
  • 1 ½ cups (360ml) coconut milk
  • 1 cup (240ml) water
  • 2 kaffir lime leaves
  • 1 tablespoon tamarind paste
  • 1 teaspoon sugar
  • Salt, to taste
For the Spice Paste
  • 6 dried red chilies
  • 6 shallots
  • 4 garlic cloves
  • 1 inch (2 ½ cm) galangal
  • 1 inch (2 ½ cm) ginger
  • 2 stalks lemongrass
  • 1 tablespoon shrimp paste
  • 1 tablespoon vegetable oil
Optional Garnishes
  • Sliced red chili
  • Cilantro (fresh coriander)
  • Lime wedges

Method
 

  1. Blend the spice paste ingredients until smooth.
  2. Heat oil in a pan and cook the spice paste until fragrant.
  3. Add the beef and stir to coat it with the paste.
  4. Pour in the coconut milk and water and add the lime leaves.
  5. Simmer gently for 1 ½ to 2 hours until the beef is pull-apart tender.
  6. Continue cooking until the sauce thickens and coats the meat.
  7. Taste and adjust seasoning before serving.

Notes

A heavy pot or Dutch oven helps maintain steady heat during the long simmer.