Beef Rendang

Yudhika‘s tips

  • Leftover roasted chicken or lamb can be used successfully in this recipe.
  • Adjust the chilli according to your taste.
  • I used Chao Koh coconut milk – you can also use the Spar brand coconut cream as a replacement. 



  • 600g beef fillet
  • Salt to season fillet
  • Sunflower oil, to drizzle over fillet
  • 1 onion, finely chopped
  • Salt to season
  • 30ml ginger
  • 5 cloves garlic
  • 3 small stalks lemongrass, chopped
  • 5ml turmeric
  • 15ml crushed red chillies
  • 2 – 3 green chillies, chopped
  • 1 cinnamon stick
  • 2 – 3 cardamom pods
  • 4 makrut lime leaves
  • 30ml sunflower oil
  • 400ml coconut milk
  • 30ml tamarind paste

Here’s how

  1. Heat an AMC skillet and lightly season the beef fillet.
  2. When the skillet is smoking hot, sear the beef fillet.
  3. Drizzle a little oil over the fillet and turn the meat until it is brown on all sides.
  4. Wrap the fillet in foil and leave the meat to rest for 10 minutes.
  5. Slice the fillet into pieces.
  6. To prepare the rendang paste:
  7. Place the ginger, garlic, chopped lemongrass, turmeric, crushed red chillies, green chillies, cinnamon stick, cardamom pods and makrut lime leaves in a kenwood blender.
  8. Add the sunflower oil and process until smooth.
  9. Heat a little oil on medium in a 30cm AMC roaster.
  10. Add the chopped onion and salt.
  11. Saute until the onion is light golden brown in colour.
  12. Add the rendang paste and fry until fragrant.
  13. Pour the coconut milk into the paste and stir.
  14. Simmer for a minute and then add the sliced beef fillet.
  15. Pour the tamarind paste into the pot and simmer until the beef is cooked through (medium or medium well is my preference).
  16. Garnish with fresh coriander.