Rich & Lean Beef Rendang

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 140 g lean beef, thin against the grain140g

Carbs· 1

  • 50 g rice50g

Vegetables· 4

  • 1 lemongrass stalk, bruised15g
  • 2 shallots20g
  • 1 clove garlic(staple)5g
  • 1 slice ginger(staple)5g

Sauces· 2

  • 40 ml lite coconut milk40g
  • 20 g cili boh20g

Spices· 3

  • 2 kaffir lime leaves(optional)2g
  • pinch of salt(staple)2g
  • ½ tsp sugar(staple)3g

Fats & oils· 1

  • 8 g desiccated coconut, dry-toasted (kerisik)8g
  1. 3 min · hands-free

    Rice on. Dry-toast the coconut to deep gold (~3 min); set aside. Blitz shallot, garlic and ginger to a paste.

    Why? Toasted coconut IS kerisik — the real source of rendang's deep richness. 8 g delivers the nutty toastiness that would otherwise cost 100 ml more santan (~100 kcal).
    Watch out: Coconut goes from golden to burnt in 20 seconds — keep stirring, don't walk away.
    03:00

    Next up:Sauté the paste, cili boh and lemongrass on low for 3 min (splash of water if sticking) until darker and fragrant.

  2. Sauté the paste, cili boh and lemongrass on low for 3 min (splash of water if sticking) until darker and fragrant.

    Why? Rendang's cooked-spice depth comes from properly frying the paste — the oil-free version of 'tumis sampai pecah minyak'. Water standing in for oil still lets the aroma reactions happen.

    Next up:Beef in for 1 min, then lite santan + 100 ml water + lime leaves + salt & sugar. Simmer uncovered on low for 15 min.

  3. 15 min · hands-free

    Beef in for 1 min, then lite santan + 100 ml water + lime leaves + salt & sugar. Simmer uncovered on low for 15 min.

    Why? Thin, against-the-grain slices + a 15-min reduction = shortcut tenderness. Traditional rendang spends 3 hours softening big chunks; knife work skips that entirely.
    15:00

    Next up:When the sauce clings to the beef, stir in the kerisik and reduce 1 more minute. Serve with rice.

  4. When the sauce clings to the beef, stir in the kerisik and reduce 1 more minute. Serve with rice.

    Why? Kerisik goes in last: its aroma compounds are volatile and fade with long cooking — folding it in at the end keeps every bite at peak.

    Tip: ~32 g protein and ~300 kcal saved versus the original.