Spiced Coconut Beef Rendang Recipe

Elevate your seasonal offerings with tender beef simmered in spiced coconut milk with lemongrass and warm aromatics. This rich, in-your-mouth dish delivers deep flavor and global appeal—perfect for adding warmth and sophistication to fall and winter menus.

Ingredients

YIELD: 1 Serving

AMOUNT	MAIN INGREDIENTS
8 oz.	Basmati Rice, cooked
3 oz.	Cucumber Peanut Salad (Sub-Recipe)
2 tbsp.	Spice Paste (Sub-Recipe)
6 oz.	*Original Philly®* Fully Cooked Seasoned Sliced Beef 4/2.5 LB
14 oz.	Coconut Cream
2 tsp.	Tamarind Puree (*from soaked pulp)
4 ea.	Kaffir Lime leaves
1/3 cu.	Coconut, desiccated
1 tbsp.	Brown Sugar
1 1/2 tsp.	Salt
1 tbsp.	Canola Oil
3-5 ea.	Cilantro, sprigs

Sub-Recipe Ingredients

Cucumber Peanut Salad

YIELD: 2 QT.

AMOUNT	SUB-RECIPE INGREDIENTS
1 qt.	English Cucumber, halved lengthwise, seeded and sliced crosswise 1/4" thick
1/4 cu.	Red Onion, julienne
1/4 cu.	Cilantro, fresh, chopped
1/2 cu.	Peanuts, roasted, chopped
1/4 tsp.	Salt
1/4 cu.	Lime Juice, fresh
2 tbsp.	Olive Oil
1 tbsp.	Fish Sauce
1 tsp.	Garlic, microplane grated

Spice Paste

YIELD: 16 OZ.

AMOUNT	SUB-RECIPE INGREDIENTS
12 ea.	Fresno Chili Peppers, fresh, diced
1/2 cu.	Onion, minced
5 ea.	Garlic, clove, minced
3 ea.	Lemongrass stalk, whites only, sliced
3 tbsp.	Ginger, minced
2 tbsp.	Canola Oil
1 ea.	Cinnamon Stick
1/4 tsp.	Clove, powder
1 ea.	Star Anise
1/2 tsp.	Cardamon, powder

Directions

Step 1: In a thick bottom pan over medium heat add 1 Tbsp. cooking oil. Add spice paste and cook for 2-3 minutes until the spice paste darkens.

Step 2: Add coconut cream, tamarind puree, and kaffir leaves to the pot and bring to a low simmer. Add in the desiccated coconut, brown sugar, and salt. Allow to simmer on low for 15-20 minutes to let flavors meld.

Step 3: Brown philly meat on a flat top then add browned beef to the curry. Sauce should coat the meat, if not continue to cook down the sauce until thickened.

Step 4: Plate rice in the bottom of bowl. Spoon curry over the top. Plate cucumber salad offset from beef.

Step 5: Serve hot.

Sub-Recipe Directions

Cucumber Peanut Salad

Step 1: Toss all ingredients together, mixing well.

Step 2: Allow to sit 30 minutes to overnight to allow flavors to meld before using.

Step 3: Store cold

Spice Paste

Step 1: Place spice paste ingredients in a food processor and pulse until fine.

Step 2: OR use a mortar and pestle to grind until finely ground into a sauce. If using a mortar and pestle start with the dry spices and dry ingredients first.