Beef Rendang4.2/5 (BASED ON 1459 reviews)
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
Cook the rice according to packet instructions.
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.
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.
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
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
D J - Sep 13, 2018
Karen - Sep 12, 2018
Helen - Sep 10, 2018
One of our favourites
Vikki - Sep 09, 2018
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
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
Dominique - Aug 28, 2018
Didn’t taste much like a beef rending unfortunately
Jacqueline - Aug 27, 2018
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
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.