4 servings (serving size: 1/3 cup meat mixture and 1 cup rice)

We simmered the meat in beef broth rather than high-fat coconut milk; just before serving, however, we added a small amount of coconut milk for flavoring. (Be sure to use unsweetened canned light coconut milk instead of the sweetened type popular in making fruit drinks.)

How to Make It

Step 1

Trim fat from steak; cut steak into 1/2-inch cubes. Heat oil in a large nonstick skillet over high heat. Add steak; cook 4 minutes or until steak loses its pink color. Drain well, and set aside. Wipe drippings from skillet with a paper towel.

Step 2

Place skillet coated with cooking spray over medium-high heat until hot. Add shallots and next 4 ingredients (shallots through garlic); sauté 1 minute. Return steak to skillet. Stir in 2 cups broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in remaining broth; cover and simmer 45 minutes or until steak is tender. Remove from heat; stir in coconut milk and salt. Serve over rice; sprinkle with cilantro.

Ratings & Reviews

even it's not really beef rendang, it's danged good

September 20, 2017
i have no idea what authentic beef rendang is, but was really happy with this recipe.  but now i'm curious, so will look out for future alternatives, maybe jeanna31 can share, if it's not a family secret?

Julie F's Review

Julie F
February 24, 2013
This is one of my favorite dishes. I have the 1997 Annual book of recipes and this recipe is easy and delicious. I have made it many times and we always enjoy it.

Jeanna31's Review

April 10, 2009
This is not Beef Rendang. I make Beef Rendang for my husband, who is from Indonesia. Beef Rendang came from Indonesia, and this doesn't come close to the recipe at all...