Quick Beef Rendang Padang

Step 1

Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 2

Working in two batches to avoid crowding, place the beef cubes in the hot oil without stirring them for 2 minutes until the surface turns deep golden brown, then flip and cook the other side for 2 minutes until golden.

Step 3

Remove the browned beef to a clean plate and set aside.

Step 4

Add the red curry paste to the empty pot over medium heat and stir constantly for 30 seconds until it becomes fragrant and deepens in color.

Step 5

Pour in the coconut milk, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on paste.

Step 6

Add the shallots and garlic cloves to the pot and stir to combine.

Step 7

Return the beef and any accumulated juices to the pot and stir to coat all pieces with the sauce.

Step 8

Reduce the heat to medium-low, cover the pot with a lid, and simmer for 12 to 15 minutes, stirring once halfway through, until the beef is fork-tender and the sauce has thickened slightly and turned a darker reddish-brown.

Step 9

Taste the curry and add salt and pepper as needed — the sauce should taste savory, rich, and slightly spicy.

Step 10

Spoon the beef and sauce into a serving bowl and serve hot, optionally with steamed jasmine rice on the side.