Rendang Beef
Coconut-rich, spice-forward beef curry that tastes like the real thing—minus the 3-hour simmer. Rendered down in one skillet with a shortcut rendang paste and tender ground beef.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
Step 2
Brown ground beef, breaking it up with a spoon, until no pink remains and it starts to caramelize, about 6 minutes.
Step 3
Stir in rendang paste until the beef is fully coated and fragrant, about 1 minute.
Step 4
Pour in coconut milk and bring to a gentle simmer, stirring occasionally, for 8 minutes until the sauce thickens and deepens in color.
Step 5
Squeeze lime juice over the top and taste, adjusting salt as needed.
Step 6
Serve over rice, garnished with cilantro and shallots if desired.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- knife
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