Back to Recipe Menu

Beef Rendang


  • Dry roast the cumin and coriander seeds in a dry pan. Then coarsely grind with a mortar and pestle (or in a food processor). 
  • Heat a little oil in a wok (or large non-stick pan) and gently saute the onions, ginger, garlic and lemongrass until lightly coloured. Add the ground coriander and cumin seeds with the sambel, cinnamon, chillies and ground pepper. Mix well and briefly cook.
  • Then add the cubed beef to the wok and toss until well coated and sealed. Add the stock, coconut milk and curry leaves. Mix well, turn the heat down and gently simmer for about 1-1¼ hours until the sauce is thick and the beef is very tender. If you like, a little extra coconut milk can be stirred in at the end. Taste for seasoning.
  • Serve the curry on a bed of steamed rice.


  • 1 heaped tbsp cumin seeds
  • 1 heaped tbsp coriander seeds
  • vegetable oil
  • 2 onions, sliced
  • a good knob of ginger, grated
  • 4 garlic cloves, crushed
  • 2 lemongrass stalks, white part only, bashed & finely sliced
  • 1 tbsp sambel oelek (or any chilli paste)
  • 1 cinnamon stick
  • 3 long red chillies, seeded & chopped
  • freshly ground pepper
  • 1 kg lean beef, cubed
  • 200 ml beef stock
  • 400 gm can coconut milk
  • 4 curry leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm