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:

Basmati rice
sirloin or rump steak
small onion
large potato
tin light coconut milk
cashew nuts(optional)

Our 20 minute recipe

  • 1.

    Cook the rice according to packet instructions.

  • 2.

    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.

    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.

    Add the beef (and juices) and the Rendang Garnish to the pan and cook for 2 more mins, or until the potatoes are tender. Serve the curry over rice and garnish with coriander leaves and cashew nuts, (if using).


Beef Rendang Reviews

BASED ON 1459 reviews

Dawn - Sep 24, 2018

Very tasty will definitely do it again

Adele - Sep 24, 2018

Really Nice!!

Samantha - Sep 23, 2018

I liked it but my partner wasn't too keen so probably won't be getting this one again.

Siobhan - Sep 23, 2018

This dish was very spicy, but really nice. I recommend you use a good quality steak, I used 24day aged Sirloin, do it was tender & tasty.

Julie - Sep 23, 2018

Very enjoyable, but maybe just a bit dry

Paula - Sep 14, 2018

Delicious but didn’t look like the picture

Rachel - Sep 13, 2018

Yum yum

D J - Sep 13, 2018

Quite average.

Karen - Sep 12, 2018

Very nice

Helen - Sep 10, 2018

One of our favourites

Vikki - Sep 09, 2018

Very nice

Tom - Sep 09, 2018


Andrew - Sep 08, 2018

Nice flavour, could be spicier but very tasty

Neil - Sep 07, 2018

Added more dessicated coconut

katie - Sep 06, 2018

Really good, one of my favourites!!

Richard - Sep 06, 2018

Smelt lovely, tasted a little bland.

Laura - Sep 03, 2018

Highly recommend

Joanne - Sep 03, 2018

I tried it with chicken, and it was amazing

Nick - Sep 02, 2018

Needlessly hot. Skipped adding one of the ingredients entirely in an attempt to make it edible. If this is how hot a rating 2 on the chilli scale normally is will probably stay clear of similarly rated dishes in the future.

Kate - Sep 02, 2018

Lovely, but a bit too spicy for younger children. Would be better if the spicy dishes came in a milder version

Daniel - Sep 01, 2018

Nice and spicy!

Carol - Sep 01, 2018

Bit too spicy. Couldn’t really taste it for the spice.

Kerry - Sep 01, 2018

Nice dish not too complicated

Sheila - Aug 30, 2018

One of my favourites. Really great punchy flavours .

Laura - Aug 30, 2018


Margaret - Aug 30, 2018

I tho k adding 400 mls of coconut milk may be too much for this dish. Otherwise- delicious

Jane - Aug 29, 2018

Is the first recipe to not look like the picture supplied - tasted fine but didn’t look great - a lot of potatoes

Emma - Aug 29, 2018

Little to spicy

Deborah - Aug 29, 2018

Very tasty

Dominique - Aug 28, 2018

Didn’t taste much like a beef rending unfortunately

Jacqueline - Aug 27, 2018

Very tasty.

Helen - Aug 27, 2018

Really lovely, although swapped to full fat coconut milk as the low fat version doesn’t create a very creamy sauce, doesn’t reduce very well

wendy - Aug 27, 2018

Had some stewing beef to use up, so adapted back to a slow cook method. Swapped potatoes for red pepper and mushroom. This was delightful. Can't wait to try it in the quick cook version

Gareth - Aug 27, 2018

WAY too salty!

Edyta - Aug 26, 2018

It was ok but wouldn't cook it again

Leslie - Aug 26, 2018

Normally beef rendang takes several hours to make, but this version is quick enough to make on a weeknight after work. This is going into the favourites list.

Susie - Aug 24, 2018

A little hot for us, even without the extra garnish. Tasty though.

Steph - Aug 23, 2018

Nice taste, just go light on the potatoes

Emma - Aug 21, 2018

Thought this was lovely,just enough kick to it if you don't like things to spicy.

Cathy - Aug 20, 2018


Shelley - Aug 20, 2018


Rebecca - Aug 20, 2018

Fantastic meal

Mhairi - Aug 19, 2018

Wow.....spicy....wee bit of yoghurt on the side helps cool down, a keeper..

Adam - Aug 19, 2018

Bit too hot - potatoes didn’t add much.

Jolene - Aug 19, 2018

Another favourite, delicious!

Laura - Aug 17, 2018

Another delicious meal. The diced potato really works. A lovely spicy, smokey flavour.

Stephanie - Aug 17, 2018

So yummy have ordered again! Amazing layers of flavour and just the right kick of chilli

Joanne - Aug 16, 2018

Hubby liked it. I found it a bit too spicy though

Elly May - Aug 15, 2018

Alot spicier than I expected but lovely.

Yvette - Aug 15, 2018

A good dish and quite hot and spicy.


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