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Beef Rendang

  • 16 - 30 Minutes
  • Easy
  • Serves 2
  • Beef Rendang

A delicious dish originating in Indonesia. Spicy, rich and creamy, you will be surprised how easy this tasty recipe is to make. Make it vegetarian by replacing beef with thinly sliced tofu.

Tildalicious tip: using strips of beef sirloin instead of stewing cuts (as in other rendang recipes) means you get all the flavour but you cut the beef cooking time from 3 hours to 3 minutes!



  • 1 pouch Coconut Basmati Rice
  • 1 tsp vegetable oil
  • 2 large garlic cloves, crushed
  • 15g fresh ginger, peeled and grated
  • 1 lemongrass, bashed
  • 200ml reduced fat coconut milk
  • 200ml beef stock
  • 4 heaped tbsp/80g rendang curry paste
  • 300g beef sirloin, fat trimmed and cut into 0.5cm strips against the grain
  • 4 heads/235g pak choi, steamed
  • 1/2 lime, cut into wedges
  • Fresh red chilli, finely chopped (optional)
  • 10g shaved coconut, toasted (optional)


  1. Heat the oil in a medium frying pan and add the garlic and ginger. Cook for 3 minutes until softened
  2. Add the lemongrass, coconut milk, stock and rendang paste. Mix to combine then turn up the heat and bring to the boil. Simmer for 8 minutes, stirring occasionally, until reduced by half. Taste and season with salt if needed
  3. Carefully remove the lemongrass from the sauce and blend until smooth before returning the sauce to the pan. Add the beef strips to the hot sauce and simmer gently for a further 2-3 minutes until the meat is cooked and tender
  4. Heat the Tilda Coconut rice according to pack instructions. Steam the Pak Choi for 2 minutes until wilted
  5. Top the hot rice with the beef strips and pour over the curry sauce. Serve with the steamed pak choi along-side. Garnish with lime wedges, red chilli and toasted coconut shavings (if using)

What does beef rendang taste like?

Beef rendang is a meat-rich dish that originates from Indonesia. With an array of herbs, spices and creams, beef rendang is a tasty meal infused with flavour.

Coconut milk, lemongrass, and fresh chilli are fused to create a tantalising combination of aromatics. Succulent beef is braised in the rendang sauce until it becomes dark, tender, and coated in the zesty mixture.

Is beef rendang spicy?

Rendang is recognised for its unique and delicious taste that has travelled from Indonesia.  Typically, rendang paste includes freshly cut chilli for a fiery plate, however, this is an optional ingredient.

Simmer the beef in herbs and coconut milk for a milder dish and adapt the recipe to eliminate rich spices.

Can you freeze beef rendang?

Beef rendang is a great meal option that can be batch cooked and saved for a later date.  It tastes equally as great after a month in the freezer as it did the day it was prepared.

Freezing your beef rendang is great for meal preparation and to cut down on food waste when you are too full to finish your plate. Kept in an airtight container, beef rendang can be kept in the freezer for many months. Simply heat to defrost and serve over Tilda coconut basmati rice for a quick, tasty meal.

What vegetables to serve with beef rendang?

Pak Choi is a type of Chinese cabbage served steamed alongside beef rendang. However, there is no shortage of vegetable options to complement your delicious beef rendang recipe.

Sauteed potatoes with garlic offer a fluffy yet crisp texture to your plate as well as the aromatic scent of roasted garlic.

Steamed broccoli and roasted cauliflower are also popular vegetable dishes served alongside beef rendang. Light sides are the perfect companion for a warm, wholesome dish to ensure balance and nutrition.

To capture the essence of Indonesia, serve a cucumber salad with peanut sauce. Featuring spinach, beansprouts, egg, and cucumber drizzled in a peanut sauce dressing, this Indonesian dish is referred to as ‘Gado Gado’ by the locals.

What cut of beef to use for rendang?

The best cut of beef to use for beef rendang is considered to be a braising steak however, you can use any cut of beef to create flavoursome rendang.

By using strips of beef sirloin instead of stewing cuts, you get all the indulgent flavour but cut down the beef cooking time from three hours to three minutes.