Lowyat-Style Spiced Beef Rendang with Toasted Coconut

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender beef slow-cooked in a rich, aromatic blend of spices and toasted coconut, inspired by the lively flavors shared in Malaysian forums. This Malaysian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1.5 inch cubes, grated coconut (kerisik), toasted, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, 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.

Ingredients

• 700 g beef chuck, cut into 1.5 inch cubes
• 1/2 cup (50 g) grated coconut (kerisik), toasted
• 1 1/2 cups (360 ml) coconut milk
• 2 lemongrass stalks, bruised
• 1-inch piece galangal, sliced
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 3 tbsp dried chili paste
• 5 medium (150 g) shallots, chopped
• 5 garlic cloves, minced
• 1 tbsp ginger, minced
• 4 tbsp vegetable oil
• 1 tbsp palm sugar
• 1 tsp salt
• 1 cup (240 ml) water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 5 medium chopped shallots, 5 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 tbsp dried chili paste, 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp cumin powder; cook for 2 minutes until the spices release their aroma.
3. Step 3: Add 700 g beef chuck cubes and brown on all sides for 6-8 minutes.
4. Step 4: Pour in 1 1/2 cups coconut milk, 1 cup water, 2 bruised lemongrass stalks, 1-inch sliced galangal, 1 tbsp palm sugar, and 1 tsp salt. Stir well and bring to a gentle simmer.
5. Step 5: Cover and reduce heat to low, simmering for 2 hours until the beef is tender and sauce thickens, stirring occasionally.
6. Step 6: In the last 10 minutes, stir in 1/2 cup toasted grated coconut (kerisik) to thicken the sauce and add nutty flavor before serving hot with steamed rice.