Beef Rendang with Galangal and Lemongrass

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful beef stew slow-cooked in coconut milk and aromatic spices, with earthy galangal and lemongrass notes. This malaysian-inspired asian ready in about 140 minutes pairs beef chuck, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (12 ratings) Prep: 20 min Cook: 120 min Serves 4 Malaysian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 cup finely chopped onion and cook until golden, about 5 minutes, stirring occasionally.
  2. Step 2: Add 4 minced garlic cloves, 1-inch minced galangal, and 2 minced lemongrass stalks, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 2 tbsp shrimp paste, 3 chopped red chilies, 1 tbsp coriander seeds, 1 tsp cumin seeds, and 1 tsp turmeric powder. Cook for 1 minute until oil separates from mixture.
  4. Step 4: Add 1.5 lbs beef cubes, 2 tbsp tamarind paste, 1 cup coconut milk, 1/2 cup water, and 1 tsp salt. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour 30 minutes, stirring every 20 minutes.
  5. Step 5: Uncover and simmer for 30 minutes more, stirring every 10 minutes, until sauce thickens and coats beef.

Frequently asked questions

How long does Beef Rendang with Galangal and Lemongrass take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Rendang with Galangal and Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.

Can I substitute ingredients in Beef Rendang with Galangal and Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef Rendang with Galangal and Lemongrass for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef Rendang with Galangal and Lemongrass?

Malaysian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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