Beef Rendang topped the ‘World’s 50 best foods’ list in 2011. Traditionally it is rich, slightly dry curry dish prepared by Indonesians and Malaysians for weddings and other special occasions as it usually takes hours to cook leaving you with fall-apart chunks of beef. Our take on the Rendang is a quick version to save cooking time but to still bring you the classic aromatic ingredients of a Rendang with flavours of cardamom, turmeric, chilli and coconut! If you prefer chicken to the sirloin steaks in this dish you can absolutely make the swap.

Cook our delicious Beef Rendang in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Beef Rendang. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Rendang Paste pot, a Rendang Garnish pot and a Garlic Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Beef Rendang in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Rendang Paste
  • Rendang Garnish
  • Garlic Paste

Your shopping list for 4 servings:

  • 240g Basmati rice
  • 400g sirloin/rump steak
  • 1 onion
  • 2 potatoes
  • 400ml coconut milk
  • Handful of coriander (optional)
  • Handful of cashew nuts (optional)
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Our 20 minute recipe

  1. Make some rice

    Cook the rice according to packet instructions.

  2. Flash fry the beef

    Heat a little oil in a wide pan over high heat then add the beef strips and flash-fry for a couple of seconds on each side just to sear and lightly brown them. Then remove and keep aside.

  3. Create the curry

    Fry the onion and potato in the same pan with the GARLIC PASTE for 3 mins over medium-high heat.

    Stir in the RENDANG PASTE and fry for 2 more mins.

    Pour in the coconut milk and let it simmer for 10 mins, or until the liquid reduces by about a third.

  4. Finishing touches

    Add the beef (and juices) and the RENDANG GARNISH to the pan and cook for 2 more mins, or until the potatoes are tender.

  5. Serve the curry over rice and garnish with coriander leaves and cashew nuts, (if using).

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Beef Rendang Top Reviews

Charlotte - 3rd July 2020

The best

Kelly - 28th June 2020

Loved it.

Kelly - 28th June 2020

Loved it.

Dave - 15th June 2020

Has a little kick to it. I liked this one.

Karen - 9th June 2020

Nice amount of heat. Used sirloin and added the optional potatoes and green beans, which did make a pleasant difference.

Karen - 9th June 2020

Nice amount of heat. Used sirloin and added the optional potatoes and green beans, which did make a pleasant difference.

Louisa - 7th June 2020

Lovely - really tasty

Louisa - 7th June 2020

Lovely - really tasty

Leeann - 3rd June 2020

When I cook it again I would par boil the potatoes beforehand as took longer than stated time to soften

Kerry - 3rd June 2020

Incredible flavour in this dish honestly. Was a bit of heat to it which I'm not great with, but it didn't overpower the taste. Used a bit of mint yogurt with it. Gorgeous

Kerry - 3rd June 2020

Incredible flavour in this dish honestly. Was a bit of heat to it which I'm not great with, but it didn't overpower the taste. Used a bit of mint yogurt with it. Gorgeous

Tom - 1st June 2020

The best ever

Tom - 1st June 2020

The best ever

Elizabeth - 27th May 2020

Needs extra veg

Elizabeth - 27th May 2020

Needs extra veg

Robin - 27th May 2020

Needed to cook the beef for longer. Possibly down to the beef I'd purchased.

Sukina - 26th May 2020

Oh my goodness, absolutely delicious! One of my favourites so far

Sukina - 26th May 2020

Oh my goodness, absolutely delicious! One of my favourites so far

Leanne - 26th May 2020

I rushed the reduction of sauce bit so it was less dry and more saucy. Also used diced beef, as it was cheaper and cooked it as instructions and it was soft and beautiful.

Trina - 20th May 2020

My favourite meal as yet ????

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