Beef Rendang

Tender meat simmered in an aromatic lemongrass and coconut sauce! Tastes even better the next day – if there’s any to spare!

Prep Time:
Cook Time:

How to Cook

  1. Heat oil in a lidded pan. Add onions, garlic, ginger and chilli and cook over a low heat until onions soften. Add Gregg’s Lemongrass Powder, Gregg's Ground Cumin, Gregg's Ground Turmeric and salt. Stir and cook a further minute.
  2. Add beef and mix to coat the meat in the spices. Pour over coconut milk. Stir. Cover and simmer for 1 ½ hours or until meat is tender. Remove lid and increase heat to reduce sauce until it is thick and just coats the meat. Serve with rice and steamed green beans.

* This recipe has a mild chilli spice heat. To increase the chilli heat add ½-1 tsp Gregg’s Ground Chilli with the other spices.
* Use blade or chuck steak for this recipe.


  • 1 Tbsp oil
  • 2 medium onions, chopped
  • 3 cloves garlic, crushed
  • 1 tsp minced fresh ginger
  • 1 - 2 red chillies, deseeded and finely chopped
  • 2 tsp Gregg’s Lemongrass Powder
  • 1 tsp Gregg’s Ground Cumin
  • 1 tsp Gregg’s Ground Turmeric
  • ½ tsp salt
  • 500 g stewing beef, cut into 1.5cm pieces
  • 400 ml can coconut milk

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