Beef Rendang

Beef Rendang
Serves 4 Prep Time 10 minutes Cook Time 1 ½ - 2 hours


  • 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
  • 500g stewing beef, cut into 1.5cm pieces
  • 400ml can coconut milk


  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.