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You can never go wrong with this classic beef rendang dish – so yummy! It can be made a day ahead; store, covered, in the refrigerator which allows the flavours to develop overnight.


Spice Paste

  • 2 medium red onions, chopped coarsely
  • 4 cloves garlic, chopped coarsely
  • 5 cm fresh ginger, chopped
  • 2 fresh long red chillies, chopped coarsely
  • 3 tsps grated fresh galangal
  • 3 tsps ground coriander
  • 1½ tsps ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt

Beef Rendang

  • 1.5 kg beef chuck steak, trimmed, cut into 3 cm cubes
  • 410 ml canned coconut milk
  • ½ cup (125 ml) water
  • 10 cm stick fresh lemongrass (20 g), bruised
  • 3 fresh kaffir lime leaves, torn

Make spice paste. Blend or process ingredients into a paste.


Combine paste in wok with beef, coconut milk, the water, lemongrass and lime leaves; bring to the boil.


Reduce heat; simmer, covered, stirring occasionally, about 2 hours or until mixture thickens and beef is tender. Serve.

Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com,au

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