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Beef Rendang

Fork-tender beef slowly cooked in spiced coconut milk. The result is a rich, dreamy dish.

  • Serves

    3 People

Ingredients

  • 1 pc
  • Onion, chopped
  • 3 slices
  • Ginger
  • 1 pc
  • Red chili pepper (siling labuyo)
  • 1
  • Clove garlic
  • 3 tbsp
  • MAGNOLIA NUTRI-OIL
  • 1/2 kg
  • MONTEREY BEEF SIRLOIN, cleaned and cut into cubes
  • 2 stalks
  • Lemon grass, chopped
  • 1 pc
  • Coconut, grated and extract 1 cup coconut cream
  • 2 tbsp
  • Sour cream
  • 1/2 tsp
  • Turmeric powder
  • 2 tbsp
  • MAGNOLIA GOLD BUTTER UNSALTED
  • Iodized fine salt, pepper and sugar to taste
  • Topping :
  • 2 tbsp
  • MAGNOLIA GOLD BUTTER UNSALTED
  • 2 tbsp
  • Grated coconut

How to make it

Step 1

Combine onion, ginger, red chili, garlic and pound into a paste. Heat oil in a pan, add paste and saute.

Step 2

Add beef and stir-fry until it turns brown. Add lemon grass and half of coconut cream. Let simmer until sauce is reduced. Add sour cream and turmeric. Let simmer and reduce for a few more minutes.

Step 3

Add butter and remaining coconut cream. Season with salt, pepper and sugar. Bring to a boil. Once boiling, reduce heat to simmer and cook until beef is tender and sauce is thick.

Step 4

In a separate pan, melt butter and toast coconut for about 5 minutes. Sprinkle on top of Beef Rendang.

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