7.1g net carbs
🥥 Thai & Southeast Asian · Dinner

Beef rendang

Beef cooked down in coconut and spice until the sauce dries onto the meat.

120 min Medium Serves 3 More Thai & Southeast Asian

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7.1gNet carbs
780Calories
7.5gTotal carbs
0.4gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

780 kcal · 66 g fat · 41.7 g protein · 7.5 g total carbs · 0.4 g fibre

No declared allergens

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 3 servings · tick them off as you shop

Method

5 steps · 120 min

  1. Blend the ginger, garlic and chilli into a rough paste.
  2. Fry the paste in a dry heavy pan for two minutes until fragrant.
  3. Add the beef and cumin and turn it in the paste to coat every piece.
  4. Pour in the coconut milk, bring to a simmer, and cook uncovered for two hours.
  5. Keep going until the sauce has darkened and dried onto the meat rather than pooling.

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